Duck Breast with Miso Coriander Sauce Recipe

Servings: pcs

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)

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

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.