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Miso contributes a sweet, nutty flavour to this tasty glaze for duck, punched up with vinegar and mirin.
Serves 2
Ingredients
2 duck breasts, scored
2tbsp vegetable oil
Salt and pepper
50g white miso paste
50ml rice vinegar
50ml mirin
50g caster sugar
For the Asian salad:
200g pak choi
2 apples, thinly sliced
4 spring onions, sliced
1 small bunch of coriander, chopped
For the dressing:
50ml veg oil
25ml soy sauce
25ml mirin
10ml fish sauce
25g palm sugar
Method
1. Preheat the oven to 200°C.
1. Place the duck breasts into a pan with a drizzle of veg oil and place over a medium heat. Cook for 5 minutes to render down the fat.
2. To make the glaze: put the miso, vinegar, mirin and sugar into a bowl and whisk. Spoon half the sauce over the duck then place the pan in the oven for 8 to 9 minutes.
3. Meanwhile to make the salad: Blanch the pak choi in boiling water for 2 minutes. Whisk all the dressing ingredients together in a bowl then add the apples, coriander, spring onions and pak choi. Serve with the duck and extra sauce.
