Who doesn’t love a delicious holiday feast? But if you’re looking to serve something a little different this year, why not try Citrus-Miso Glazed Duck Breast? Duck is a great option for your holiday table because it’s flavorful and easy to prepare. Plus, it’s perfect for any occasion – from formal gatherings to casual get-togethers with friends and family. So if you’re looking to add some excitement to your holiday menu, consider serving this Citrus-Miso Glazed Duck Breast with Caramelized Persimmon!
Citrus-miso glazed duck breast is an easy way to break out of this routine without sacrificing any flavor. The miso adds umami depth while the citrus brightens things up for a well-rounded sweet-and-savory profile. In addition, the caramelized persimmon has a sweet and tangy layer to the dish.
Persimmons are a delicious food that is often overlooked. The fruit is a great source of Vitamin A and has a taste similar to an apricot when ripe. Harvested in late fall and early winter, persimmons are a perfect fresh addition to your celebrations. Don’t see persimmons in your local market? There are plenty of great small orchards to buy from online.
Where to Buy Persimmons Online
- Penryn Orchard Specialities // The Hachiya, Hyakume and Tsurunoko persimmons are available from this small orchard.
- Frog Hollow Farm // This California farm offers a wide variety of specialty produce including persimmons for this recipe and blood oranges to make Hazelnut Chocolate Cake with Candied Blood Orange.
- Kejora // This purveyor of specialty fruits and vegtables uses customized techniques to wrap and package foods to insure maximum freshness.
Spending your Christmas or New Year enjoying nature? In addition to the wonderful flavors, this Citrus-Miso Glazed Duck Breast with Caramelized Persimmon dish is also easily made outside on a camp stove or campfire. You can mix the ingredients for the glaze as you pack and prepare your ingredients at home, but just don’t reduce ahead of time. The sauce will harden and become difficult to use.
If you are cooking this dish (or really any duck dish), still use a cast iron pan. Duck is known for the layer of fat between the skin and meat. This fat renders as you cook. However, this fat can also spoil your cooking if you try to make it on a grill over a fire. Fat can drip down onto the fire and cause flares and thus, uneven cooking.
How to Make Citrus-Miso Glazed Duck Breast with Caramelized Persimmon on a Camp Stove
- Score duck and season with salt.
- Whisk together ingredients for glaze.
- Cook duck skin side down until fat is rendered.
- Flip and cook other side of duck breast.
- Add glaze to pan and cook until thickened.
- Remove duck from pan and let rest.
- While duck is resting, carmelize slices of persimmon.
- Plate duck and persimmon.
- Garnish with watercress.
This recipe is a great option for the holidays. It’s simple, but also sophisticated and hearty enough to please any palate. The sweet persimmon balances out the salty miso glaze beautifully, and the crispy skin on the duck adds texture and flavor all at once! I hope you enjoy this dish as much as I do! Let me know if you try it by leaving a comment below. Happy Cooking and Happy Holidays!
Citrus-Miso Glazed Duck Breast with Caramelized Persimmon
Ingredients
- 4 duck breasts
- 1/2 cup orange juice
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 4 persimmons cut into 1/2 inch thick slices
- 4 tbsp sugar
- 1 bunch watercress
Instructions
- Score the skin of the duck breast and season with salt.
- Mix together orange juice, miso paste, soy sauce, rice wine, and brown sugar.
- Heat cast iron pan over medium heat. Add duck breasts and cook skin side down for 8-10 minutes or until the fat is fully rendered. Flip and cook the breast for an additional 3-5 minutes. Just before the duck is ready, add the glaze mixture. Toss duck and cook until glaze thickens to syrup.
- Remove duck breasts from pan and let rest for at least 10 minutes.
- Sprinkle both sides of the persimmon slices with sugar. In a different pan, saute for 1-2 minutes per side or until sugar is caramelized.
- Slice duck breasts. Arrange on plates with persimmon slices. Drizzle with excess glaze. Garnish with watercress.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.
Love the orange addition to the miso. A very tasty duck dish!