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.