Miso-Glazed Muscovy Duck with...Miso-Glazed Muscovy Duck with Yuzu-Parsnip Silk

Pan-seared Muscovy duck breast glazed with aged white miso, served atop a velvet yuzu-infused parsnip puree and finished with a star anise reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Whisk miso, mirin, and honey together; coat the flesh side of the duck and marinate for 20 minutes.

2. 02

   In a small saucepan, simmer parsnips in heavy cream and a pinch of salt until tender. Transfer to a high-speed blender, add yuzu juice, and process until completely smooth. Pass through a chinois for a silky texture.

3. 03

   In another pan, reduce the duck stock with star anise by two-thirds until syrupy. Whisk in cold butter cubes one by one to emulsify the sauce (monter au beurre). Keep warm.

4. 04

   Place duck breasts skin-side down in a cold stainless steel pan. Place over medium-low heat to slowly render the fat until the skin is golden and ultra-crispy (approx. 8-10 mins).

5. 05

   Flip the duck and sear the flesh side for 2 minutes. Transfer to a 180°C (350°F) oven for 3-4 minutes for medium-rare (internal temp 52°C/125°F).

6. 06

   Rest the duck for at least 8 minutes before slicing. Spoon the parsnip silk onto the plate, top with sliced duck, and drizzle with the star anise jus.