Miso-Glazed Duck Breast with...Miso-Glazed Duck Breast with Black Garlic Gel & Smoked Edamame Purée

Pan-roasted duck breast coated in a glossy red miso reduction, served over a silky smoked edamame purée with tart black garlic fluid gel and quick-pickled beech mushrooms.

Ingredients

Cooking Instructions

1. 01

   To make the Black Garlic Gel: Blend the black garlic, 30ml rice vinegar, 50ml water, and a pinch of salt until smooth. Bring to a simmer in a saucepan, whisk in agar-agar, boil for 1 minute, then transfer to a shallow bowl and chill until firm.

2. 02

   Once the gel has set, transfer it back to a high-speed blender and process until glossy and completely smooth. Transfer into a squeeze bottle.

3. 03

   To pickle mushrooms: Warm 30ml rice vinegar, 30ml water, 1 tbsp mirin, and a dash of salt in a small pot. Pour over the shimeji mushrooms and let steep for 20 minutes.

4. 04

   To make the Smoked Edamame Purée: Blanch edamame in salted water for 3 minutes, then shock in ice water. Simmer the edamame in dashi stock for 5 minutes, then blend with cold butter and smoked sea salt until silky smooth. Pass through a fine tamis sieve and keep warm.

5. 05

   To make the Miso Glaze: Whisk red miso, 2 tbsp mirin, sake, and honey in a small pan over low heat for 3-4 minutes until glossy and reduced. Set aside.

6. 06

   Score duck skin in a crosshatch pattern without cutting into the flesh. Place skin-side down in a cold ovenproof skillet over medium-low heat to render fat for 8-10 minutes until deep golden and crispy.

7. 07

   Flip duck breasts, brush skin liberally with miso glaze, and finish in a 190°C (375°F) oven for 4-5 minutes until medium-rare (internal temp 54°C/130°F). Rest for 7 minutes before thick-slicing.

8. 08

   To plate: Swoosh warm edamame purée across pre-warmed plates. Arrange fan-sliced duck breast alongside. Dot with black garlic gel, scatter drained pickled mushrooms, and garnish with micro sorrel.