Ingredients
Nori-buttered corn cobs
Method
Asian-style crispy duck
1.Pat the duck breasts dry and use a sharp knife to score the skin with diagonal slashes that go just through the skin, but not the meat. Rub the skin with olive oil and salt both sides well.
2.Heat your BBQ plate on low to medium and lay the breasts on, skin side down. Cook until the skin is crisped and much of its fat is rendered – about 7-8 minutes. Turn and cook for a further 3-4 minutes and then rest for 10 minutes.
3.Grill the broccolini on your BBQ and toss with the drained edamame beans, chilli and the first measure of sesame oil.
4.Slice your warm duck breast with a sharp knife on a diagonal – it ought to be cooked and crispy on the outside but slightly pink in the middle.
5.Serve the duck alongside your broccolini and corn (see below), with soy sauce and sesame oil on the side.
Nori-buttered corn cobs
6.Cook your corn on the BBQ.
7.Combine the butter and nori. When the corn is cooked toss in the butter mixture and serve.
This recipe works just as well with chicken drumsticks – just increase the cooking time to ensure the chicken is cooked through.
Note
