Dark Soy Miso Honey Sauce with Duck Breast

Ease of Preparation: Easy

Yield: 4 servings

Ingredients:

• 1 pound (454 g) fingerling potatoes
• 2 duck breasts, trimmed of excess fat, tenderloins removed
• Salt
• 1 cup (240 ml) honey
• 2 cloves garlic, smashed
• 1 teaspoon (5 ml) red miso
• 4 tablespoons (60 ml) dark soy
• Finely chopped chives, to garnish

Method:

Place the potatoes in a large pot of heavily salted water and bring to a simmer over medium heat. Allow the potatoes to cook until just tender, 8-10 minutes.

Strain the potatoes out of the water onto a tray and allow to cool slightly before halving each one lengthwise. Reserve.

Using a very sharp knife, score a crosshatch pattern into the fat of the duck breasts. Season both sides well with salt.

Place the breasts fat-side-down in a cold cast-iron pan and slowly bring the heat to medium-low.

Sear for 20-25 minutes until the skin has rendered off and most of the fat is crispy.

Meanwhile, in a small saucepan combine the honey, garlic, and miso. Bring the mixture to a bare simmer over medium heat. Allow the sauce to simmer for 10 minutes.

Strain the sauce and keep warm until needed.

Increase the heat under the cast-iron pan to medium-high, flip the duck breasts and cook on the flesh side until medium rare, 1.5-2 minutes.

Remove the ducks from the pan and allow to rest before slicing.

While the ducks rest, add the potatoes to the remaining duck fat in the cast-iron pan cut side down. Cook until crisp, 3-4 minutes.

Stir the soy into the warm, reserved sauce until evenly combined.

To serve, spoon the warm potatoes onto serving plates and sprinkle them with chives.

Slice the duck breasts against the grain into thin (¼ inch or 6 mm) slices.

Fan the slices over the potatoes, allocating half a breast per serving.

Drizzle the sauce over the sliced duck and serve immediately.