Duck Breast with Tangerine Miso five spice glaze and stadium mustard

0 Duck Breast with Tangerine Miso five spice glaze and stadium mustard

Dec 23

Duck Breast, so overlooked by a lot of people because they are scared of how to cook it. The truth is it's really easy just a few rules and you are good to go. This recipe in particular I took a bow to the Duck Orange from the 70s and just took it where it could be today. The addition of the mustard really does make a difference and lifts it to a new place.

Duck Breast with Tangerine Miso five spice glaze and stadium mustard

On 23/12/2011 (Friday) at 1:44 am by Benny.
Tiny Url for this recipe → https://tinyurl.com/28okr8xk

Save to RecipeBox

Details

Prep Time:
15 min
Cook Time:
20 min
Ready Time:
35 min

Servings

2 servings

Ingredients

One duck breast as local as you can get
kosher salt and pepper
stadium or deli mustard

Duck Marinade

1 cup soy sauce
1/4 cup brown sugar
3 garlic cloves chopped
tablespoon grated ginger

Duck Glaze

juice of two tangerines or really sweet orange
1/2 teaspoon chinese five spice powder
teaspoon miso paste
teaspoon honey

Directions

Make the marinade and pour over the duck breast at least for 6 hours if not overnight.

Make the glaze, combine all the ingredients into a sauce pan bring to a slow boil and reduce until its a thick syrup. Check for seasoning and flavor and adjust as you prefer. Set aside and keep warm.

Now time to cook the duck, take out of the marinade and dry off, now score the skin/fat side trying not to cut into the flesh in a criss cross pattern as you can see in the photo.

Season with kosher salt and pepper liberally the salt will help form a crust and also draw the water out helping make the skin crisp.

Now skin side down into a COLD pan put it on the burner that is OFF and now turn the heat to medium. This will start to melt and render the fat out. Cook it on this side for about 6 min you will see a lot of fat in the pan and it will be sizzling nicely. Turn it over and cook for 2 min then into a 350degree oven for 4-6 min depends on the size of the duck breast. You are looking for a pink inside but you can cook it more if you prefer. Take out and let rest for at least 6-10 min. You will see some of the juices coming out add those to the glaze that you have made and incorporate.

To plate cut the duck about 1/2 inch thick slices this keeps it warm and a good texture. Take a spoon or a pastry brush and paint some of the glaze on the bottom of a plate. stack the duck up about 3 slices make a nice starter and finish with a few dots of stadium mustard.

I think this is the duck dish that can convert those picky eaters who wont try duck I think this will convert them I'm sure of it.

Duck Season!

Benny