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+ servings

Duck Breast with Miso Coriander Sauce Recipe

Servings: 6 pcs


  • 4 pcs duck breasts, fat left on.
  • 1 tbsp duck or pork fat
  • sea salt to taste


  • 220 g chicken OR vegetable stock (1 cup) to use if vegetarian and using for baked veggies or rice / that’s what you have
  • 10 g tamari
  • 10 g mirin
  • 1 inch knob ginger
  • 30 g coriander
  • 2 tsp honey, maple or rice malt syrup
  • 2 tsp miso (added after sauce finished reducing, to avoid cultures dying at the high heats)


What to do with the DUCK BREASTS

  • Pat duck skin side super dry with kitchen paper or really absorbant tea towel. Salt both meat and skin sides with a good sprinkle.
  • Set stainless pan to med/high and melt tbsp of fat
  • Lay duck breasts down skin side down and fry for 15-20 minutes until deep golden brown – Do not let it burn or blacken. If it’s looking like it’s going that way, just turn it down a little.
  • Turn over and fry for 2 minutes on the meat side down to finish.
  • You’re done. Turn out skin side up to rest for 10 minutes

Main Instructions

  • Blitz in a blender or with a stick, or with a thermomix on speed 7, 10 seconds
  • Take heat off. Add miso at the end and blitz again (you don’t add miso to cook, because it kills all the good fermented cultures)
  • Reduce for 10 mins on med heat in a wide pan (TM won’t reduce it enough being long and tall)
  • You could use this as a warm salad dressing, or to top fish, chicken, roasted eggplant or mushrooms. Sky’s the limit with this miso reduction!
  • Serve your duck with a salad, steamed greens, and / or mashed sweet potato as wasn’t pictured in here. So yummy! 2 breasts between 4 is perfect. It’s the veggies that should be the plate filling stars.