Duck breast with soy honey glaze

The cook

1. 01

   Step 1SORT THE FIRE

   Set up a kettle barbecue for two-zone cooking, with the charcoal banked on one side and the other side clear. Aim for 180°C with the lid closed. Have a cold, barbecue-safe frying pan ready, plus a probe thermometer and a heatproof container for the rendered fat.

2. 02

   Step 2PREP THE DUCK

   Pat the duck breasts thoroughly dry. Score the skin in a shallow diamond pattern, cutting through the skin and fat without reaching the meat. Season lightly with salt and pepper. Dry skin and shallow scoring help the fat escape and the surface crisp.

3. 03

   Step 3MAKE THE GLAZE

   Put the soy sauce, honey, rice vinegar, ginger, garlic and water into a small saucepan. Simmer gently over the barbecue for 3–5 minutes, stirring, until glossy and just thick enough to coat a spoon. Keep it loose enough to brush; it thickens as it cools. Divide between two bowls: one for brushing and one kept clean for serving.

4. 04

   Step 4RENDER, DON'T RUSH

   Lay the duck skin-side down in the cold frying pan, without oil. Place the pan near the edge of the direct zone and let the heat build gradually. Cook for 10–15 minutes, moving the pan towards the cooler side if the skin colours too quickly. Carefully pour off excess fat into the heatproof container as it collects, never onto the coals. The skin should become deep golden and crisp.

5. 05

   Step 5TURN AND FINISH INDIRECT

   Turn the breasts and cook flesh-side down in the pan for 1–2 minutes. Transfer them to the indirect grate, skin-side up, and close the lid. Cook for roughly 8–12 minutes, checking the centre of each breast with a probe inserted from the side. Thickness matters more than the clock.

6. 06

   Step 6GET IT STICKY

   During the final 3–4 minutes, brush a thin coat of glaze over the flesh and sides, keeping most of it off the crisp skin. Leave the duck over indirect heat so the honey sets without burning. Bring the centre of each breast to 70°C and keep it at or above that temperature for 2 minutes, checking with your probe. Allow extra cooking time if needed.

7. 07

   Step 7REST PROPERLY

   Move the duck to a warm board and rest skin-side up for 8 minutes. Leave it uncovered so trapped steam doesn't soften that hard-earned skin. Discard any glaze left in the brushing bowl.

8. 08

   Step 8SLICE AND FINISH

   Slice the duck across the grain with a sharp knife. Spoon a little of the reserved clean glaze beside the slices rather than drowning the skin. Scatter over the spring onions and chilli, if using, then squeeze over lime at the table. Sticky, sharp, crunchy. That's the point.