Pan-Fried Duck Breast with Miso-Glazed Aubergines and Fusion Stir Fry
This recipe came about because I had some red miso in the fridge and I didn't know what to do with it. After a lot of googling and recipe reading, I mixed together a whole host of ideas and the result is a bit of a fusion dish that's absolutely to die for!
I feel like a lot of people are a little bit scared of cooking duck but if you follow this simple method, you can't go wrong. As for the rest of the dish, the heart of it is a sweet, salty, sticky miso-based sauce that is deeply rich in flavour and contrasts beautifully with the perfectly cooked duck breast.
Pan-Fried Duck Breast with Miso-Glazed Aubergines and Fusion Stir Fry
Serves 2
2 duck breasts, skin scored and salted on both sides
2 large aubergines or a large handful of baby ones
4 tbsp vegetable oil
1½ tbsp caster sugar
2 tbsp brandy
130g red miso
4 tbsp mirin
1½ tsp Dijon mustard
1 lemon, juice only
4 tbsp soy sauce
2 small pak choi, roughly chopped
100g mushrooms, sliced
1 tbsp honey
1 tsp garlic powder
2 tbsp sesame seeds
If using large aubergines: remove the aubergine stalks, then cut each in two widthways. Cut the fattest half in two lengthways, and cut each half into three wedges; repeat with the thin half, but cut each half into two wedges. If using baby ones: just slice lengthways in half. Put the wedges skin side down on an oven tray, brush with half the vegetable oil, place under a medium grill and cook for 30 minutes, until soft.
Meanwhile, prepare the miso. Put the sugar and brandy in a saucepan and warm up gently to dissolve the sugar. Add the miso, mirin, mustard and lemon, and over low heat whisk to a smooth paste. Take off the heat, add the soy sauce and stir. When the aubergine is almost ready, brush lightly with the miso mixture and return to the grill for five minutes, or until the paste begins to bubble.
Meanwhile, place duck skin side down in a dry cold frying pan and then place over a high heat. Fry for 5 to 10 minutes, until most of the fat has rendered and the skin is golden brown. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Remove from the pan and leave to rest in a warm place while you make the stir fry.
In a wok heat up the remaining vegetable oil. Throw in the pak choi and mushrooms then stir-fry on a high flame for a couple of minutes, just to soften. Stir in 5 tbsp of the miso mixture, the honey and the garlic powder and continue to stir fry for another minute. Add 1 tbsp of sesame seeds, and remove from the heat at once.
To serve, arrange the duck slices on a plate, spoon on the stir fried vegetables, place the charred aubergine wedges alongside and top with the remaining sesame seeds.
I feel like a lot of people are a little bit scared of cooking duck but if you follow this simple method, you can't go wrong. As for the rest of the dish, the heart of it is a sweet, salty, sticky miso-based sauce that is deeply rich in flavour and contrasts beautifully with the perfectly cooked duck breast.
Pan-Fried Duck Breast with Miso-Glazed Aubergines and Fusion Stir Fry
Serves 2
2 duck breasts, skin scored and salted on both sides
2 large aubergines or a large handful of baby ones
4 tbsp vegetable oil
1½ tbsp caster sugar
2 tbsp brandy
130g red miso
4 tbsp mirin
1½ tsp Dijon mustard
1 lemon, juice only
4 tbsp soy sauce
2 small pak choi, roughly chopped
100g mushrooms, sliced
1 tbsp honey
1 tsp garlic powder
2 tbsp sesame seeds
If using large aubergines: remove the aubergine stalks, then cut each in two widthways. Cut the fattest half in two lengthways, and cut each half into three wedges; repeat with the thin half, but cut each half into two wedges. If using baby ones: just slice lengthways in half. Put the wedges skin side down on an oven tray, brush with half the vegetable oil, place under a medium grill and cook for 30 minutes, until soft.
Meanwhile, prepare the miso. Put the sugar and brandy in a saucepan and warm up gently to dissolve the sugar. Add the miso, mirin, mustard and lemon, and over low heat whisk to a smooth paste. Take off the heat, add the soy sauce and stir. When the aubergine is almost ready, brush lightly with the miso mixture and return to the grill for five minutes, or until the paste begins to bubble.
Meanwhile, place duck skin side down in a dry cold frying pan and then place over a high heat. Fry for 5 to 10 minutes, until most of the fat has rendered and the skin is golden brown. Turn the duck breasts over and lightly brown the other side for a couple of minutes, or until they feel slightly springy when pressed. Remove from the pan and leave to rest in a warm place while you make the stir fry.
In a wok heat up the remaining vegetable oil. Throw in the pak choi and mushrooms then stir-fry on a high flame for a couple of minutes, just to soften. Stir in 5 tbsp of the miso mixture, the honey and the garlic powder and continue to stir fry for another minute. Add 1 tbsp of sesame seeds, and remove from the heat at once.
To serve, arrange the duck slices on a plate, spoon on the stir fried vegetables, place the charred aubergine wedges alongside and top with the remaining sesame seeds.
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