Miso Glazed Duck Breast

A delicious and elegant dish perfect for dinner parties, this miso glazed duck
breast only takes about 20 minutes start to finish.

Servings: 2 people

Author:

Prep Time
2 minutes

Cook Time
15 minutes

Resting Time
5 minutes

Total Time
22 minutes

Main Course Main Dish

European Asian inspired Japanese Fusion

miso Duck Breast poultry miso glaze Umami

🧂 Ingredients

2 Duck Breasts

Skin on, Grade A
2 tbsp Miso Paste

you can use white brown, or red miso, or a combination. All of them work well in this recipe so I'll leave the choice up to you.
2 tbsp Honey

I am using acacia honey because it is what I already had in my pantry but most honeys will do just fine. Honey is mostly used for the sweetness and texture in this recipe.
1 tbsp Mirin

this is a Japanese cooking wine
1 tbsp Rice Wine Vinegar

Use a Japanese style over Chinese as the latter is much more pungent and will unbalance the glaze.
1 tsp Sesame Oil

1 Preheat your oven to 180°C
2 Place your duck breasts skin side down in a cold pan. Place on the stove on the
lowest heat setting. Slowly raise the temperature over the next 10 minutes until
it is max and all the fat has rendered out.
3 While the duck is rendering, whisk all the miso glaze ingredients together.
4 Check to see if the skin of the duck is golden brown. If so then flip and cook
the meat for 30 seconds. Brush some miso glaze on the skin and pop the entire
pan in the oven for 6 minutes.
5 Remove the duck from the pan onto a cutting board. Let rest 5 minutes then cut
into thick slices with a very sharp knife.
6 Plate the duck and brush on a bit more of the miso glaze right before serving.