Roasted Duck Breast in Aji Amarillo and White Miso
Ingredients - 2 duck breasts, fillets removed - 25g Aji Amarillo paste or powder - 300g white miso - 75g sake - 1 lime, zested and juiced - 50ml ginger juice -
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Cooking tools:
- Melon baller
- Microplane
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Stove
- Oven
- Measuring spoon
- Measuring cup
- Plate
Ingredients
- 2 duck breasts, fillets removed
- 25g Aji Amarillo paste or powder
- 300g white miso
- 75g sake
- 1 lime, zested and juiced
- 50ml ginger juice
- 2 tbsp dried marjoram
- 1 Hoba leaf
- 1 daikon, cut into thin slices
- 15 -20 cucumber pearls (made with a tiny melon baller)
- 2 large pinches sea salt
- 125ml rice vinegar
- Micro leaves (optional)
- Fresh marjoram leaves (optional)
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