Miso duck with tonkatsu sauce

Name: Miso duck with tonkatsu sauce
Cook time: 1 h 30 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 duck breasts, skin-on; 1 tbsp miso paste (my preference is red miso but any will do); 1 tbsp sugar; 1 tbsp soy sauce; 1 tbsp mirin; 1 tbsp finely grated ginger; sea salt and pepper; steamed rice for serving; 2 tbsp pickled ginger, drained; 2 spring onions, finely chopped

Jill Dupleix

February 18, 2020

Miso duck with quick tonkatsu sauce.Marina Oliphant

Time:1-2 hoursServes:4

I've made this using duck for grown-ups and chicken thighs for children, and both sets of food have disappeared fast.

Ingredients

2 duck breasts, skin-on
1 tbsp miso paste (my preference is red miso but any will do)
1 tbsp sugar
1 tbsp soy sauce
1 tbsp mirin
1 tbsp finely grated ginger
sea salt and pepper
steamed rice for serving
2 tbsp pickled ginger, drained
2 spring onions, finely chopped

For tonkatsu sauce

3 tbsp tomato sauce
3 tbsp soy sauce
2 tbsp barbecue or oyster sauce
2 tsp Worcestershire sauce

Method

Step 1
Finely score the duck skin cross-wise with a sharp knife (these will be your guide when slicing later). Whisk the miso paste, sugar, soy, mirin, ginger, salt and pepper together and coat the duck breasts. Leave for one hour to marinate.
Step 2
To make the tonkatsu sauce, whisk tomato, soy, barbecue and Worcestershire sauces until smooth and transfer to a squeeze bottle if using. Heat the oven to 180C. Place the duck skin-side down in a non-stick frypan and gently pan-fry until the skin is golden.
Step 3
Transfer to an oven tray and bake for a further 10 minutes or until done to your liking. Rest for five or 10 minutes, then finely slice. Arrange with steamed rice and small mounds of pickled ginger. Scatter with green onions and "stripe" with the tonkatsu sauce.