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miso glazed duck breast cooked

How to make Miso Glazed Duck Breast

  • 30 mins
  • medium
  • 2
jeff baker
Recipe by
Jeff Baker

Ingredients

  • For The Duck
  • 2 x Yorkshire Wolds Duck breasts
  • 2 tbsp Acacia honey
  • 1 tbsp red miso
  • 1 tbsp rice vinegar
  • 1 tsp Szechuan peppercorns
  • 1 tsp sea salt flakes
  • For The Sweet Potato
  • 1 medium sweet potato
  • 1 tsp finely diced fresh ginger
  • 1 tsp finely diced red chili
  • Sea salt to taste
  • For The Dressing
  • 1 shallot sliced
  • 1 clove garlic sliced
  • 1 x star anise
  • 1 tsp Szechuan pepper
  • 1 tsp peanut or rapeseed oil
  • 2 tbsp light soy sauce
  • 1 tbsp Acacia Honey
  • 1 tbsp red miso paste
  • 150ml poultry stock
  • 10g cold-diced butter
  • Lime juice to taste
Shop our Christmas Poultry

Introduction

Why not try something different this January with this fantastic recipe from our Michelin star chef Jeff.

Method

Method For The Glaze

  1. Gently warm the honey, miso, pepper & salt together until fully combined
  2. Pass through a fine sieve & reserve

Method for sweet potato

  1. Wrap the sweet potatoes in buttered foil then bake in a pre heated oven 180°C fan /200°C (gas 6) for 40 minutes until tender
  2. Scoop out the flesh & blend until smooth
  3. Fold through the chilli, ginger & season to taste
  4. Keep warm

Method for the dressing

  1. Gently sweat the shallot, garlic, Szechuan pepper & anise in the oil until lightly coloured
  2. Add the honey, soy & miso & boil to a syrup consistency
  3. Add the poultry stock then reduce to a syrup & pass into a clean saucepan
  4. Reduce the heat to low & whisk in the cold butter a little at a time
  5. Finish with a squeeze of lime juice & reserve

To Finish

  1. Pre heat oven to 180°C fan /200°C (gas 6)
  2. Cook the duck breasts in a heavy based fry pan over a gentle heat skin side down until the fat renders & becomes golden brown this will take 8-10 minutes then tip away excess fat & sear the reverse side of the breast for 30 seconds
  3. Brush with the glaze & transfer to the oven skin side up for 7-8 minutes, the breasts should be slightly springy to touch for a nice pink finish (core temperature 58 °C)
  4. Remove to a wire rack & brush with more glaze then leave to rest for a good 5 minutes

To assemble

  1. Spoon the sweet potato puree onto warm serving plate
  2. Carve the duck across the breast & place onto the plate
  3. Spoon around the warm butter dressing
  4. Finish with steamed Asian greens & fresh coriander

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