Michelin star inspired recipes, Weber barbecue style.

Stephen Bulmer - Chef/Director of the Raymond Blanc Cookery School at the two Michelin starred Le Manoir aux Quat’ Saisons for six years and now chef and proprietor of Brook Hall Cookery School in Winslow, Bucks - has designed a collection of mouth-watering barbecue recipes exclusively for Weber. Try out Weber’s Char-Grilled Duck with Apple and Ginger Sauce, Soba Noodles recipe and your friends and family are sure to be impressed! Go on! give it a go...



Serves 4



Ingredients:

2 Duck breasts, 270g each



For the Marinade:

30ml Soya sauce

30ml Mirin



For the Sauce:

50ml Rice wine vinegar

100ml Soya sauce

50ml Mirin

2 English apple, grated   

20g Fresh ginger, grated

50ml Apple juice

1 Onion, finely diced

1 Garlic cloves, finely diced



For the Garnish:

1 Bunch baby leeks or spring onions, finely sliced.

5g Sesame seeds

5g Onion seeds

1 Packet of Soba noodles, cooked and refreshed.



Method:

Pre-heat the barbecue to a high heat.  Combine the soya sauce and mirin together and reserve. Score the fat on the ducks, ensure your Weber is set up for direct cooking, and grill duck gently for 10 minutes on the fat side and 4 minutes on the flesh side, then place them into the marinade for 10 minutes.



Blanch the leeks in a pan of boiling, salted water and refresh immediately in iced water. Then lightly grill on the barbecue and reserve.



To make the sauce, combine all the ingredients and mix well.  To serve, warm up the noodles and toss in the sauce, Slice the duck and garnish with the leeks or spring onions and sprinkle with the seeds.



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