How to make Miso Glazed Duck Breast
Why not try something different this January...
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Cooking tools:
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Measuring spoon
- Measuring cup
- Skillet
- Saucepan
- Oven
- Baking sheet
- Whisk
- Wooden spoon
- Fine-mesh sieve
- Tongs
- Peeler
- Plate
Ingredients
- 2 x Yorkshire Wolds Duck breasts
- 2 tbsp Acacia honey
- 1 tbsp red miso
- 1 tbsp rice vinegar
- 1 tsp Szechuan peppercorns
- 1 tsp sea salt flakes
- 1 medium sweet potato
- 1 tsp finely diced fresh ginger
- 1 tsp finely diced red chili
- Sea salt to taste
- 1 shallot sliced
- 1 clove garlic sliced
- 1 x star anise
- 1 tsp Szechuan pepper
- 1 tsp peanut or rapeseed oil
- 2 tbsp light soy sauce
- 1 tbsp Acacia Honey
- 1 tbsp red miso paste
- 150ml poultry stock
- 10g cold-diced butter
- Lime juice to taste
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