Miso-Glazed Duck Breast with...Miso-Glazed Duck Breast with Black Garlic Purée and Yuzu Jus

Pan-roasted duck breast infused with a rich red miso glaze, served alongside a silky black garlic cauliflower purée, charred maitake mushrooms, and a bright yuzu duck reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Purée: Steam the cauliflower florets for 10-12 minutes until completely tender. Transfer to a high-speed blender with the black garlic cloves, heavy cream, 15g butter, and a pinch of salt. Blend on high until completely smooth and velvety. Pass through a fine chinois strainer and keep warm.

2. 02

   Prepare the Miso Glaze: In a small saucepan, combine red miso paste, mirin, sake, and honey. Whisk over low heat for 3-4 minutes until smooth, glossy, and slightly reduced. Remove from heat.

3. 03

   Prepare the Yuzu Jus: In another small saucepan, bring the duck stock and grated ginger to a simmer. Reduce by half until sauce coats the back of a spoon. Whisk in fresh yuzu juice and finish with 15g cold butter to mount the sauce. Season with sea salt and keep warm.

4. 04

   Render the Duck: Season the scored skin side of the duck breasts generously with salt. Place skin-side down in a cold cast-iron skillet. Place over medium-low heat to render fat slowly for 8-10 minutes, pouring off rendered fat as it accumulates, until skin is deep golden brown and crispy.

5. 05

   Glaze and Roast: Turn duck breasts over to sear the meat side for 1 minute. Brush skin heavily with the red miso glaze. Transfer skillet to a preheated oven at 190°C (375°F) for 3-4 minutes until medium-rare (54°C core temperature). Remove duck to a warm plate and rest for 5 minutes.

6. 06

   Sear Mushrooms: Heat 1 tablespoon of reserved duck fat in a pan over high heat. Add maitake mushroom clusters and sear until edges are crispy and deeply charred, about 3 minutes. Season with sea salt.

7. 07

   Plating: Drag a smooth swoosh of black garlic cauliflower purée across pre-warmed plates. Slice duck breasts on a 45-degree angle and fan beside the purée. Nestle crispy maitake mushrooms alongside. Drizzle yuzu duck jus around the plate and garnish with micro shiso leaves.