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garlic white miso paste extra-virgin olive oil duck breasts Marcona almonds water honey sambal oelek kosher salt
Viewed: 76 - Published at: 2 years agoIngredients
- 1 garlic clove, minced
- 3 tablespoons white miso paste
- 3 1/2 tablespoons extra-virgin olive oil
- 2 moulard duck breasts (1 1/2 pounds total), fat trimmed and skin scored in a crosshatch pattern
- 1 cup plus 2 tablespoons marcona almonds (5 1/2 ounces)
- 1/4 cup plus 1 tablespoon water
- 1 tablespoon honey
- 1/4 teaspoon sambal oelek
- Kosher salt
Method
- In a bowl, mix the garlic and 1 tablespoon each of the miso and the oil.
- Set the duck in a glass baking dish and rub all over with the miso mixture; refrigerate overnight.
- In a blender, process 1 cup of the almonds, the water, honey, sambal oelek, 2 tablespoons of the oil and the remaining 2 tablespoons of miso until smooth.
- Press the miso butter through a strainer into a small bowl.
- Preheat the oven to 450.
- Rinse the marinade off the duck; pat dry.
- Lightly season the skin with salt.
- Heat a large, ovenproof skillet.
- Add the duck, skin side down, and cook over high heat until some fat is rendered, about 1 minute.
- Reduce the heat to moderate and cook until the skin is golden, about 7 minutes.
- Transfer the skillet to the oven and roast for about 10 minutes, until the duck is slightly firm to the touch and the meat is medium.
- Transfer to a cutting board and let rest for 10 minutes.
- Coarsely chop the remaining 2 tablespoons of almonds.
- Spoon the miso-almond butter onto plates.
- Thinly slice the duck breasts crosswise and arrange the slices on the almond butter.
- Garnish with the chopped almonds and serve.
