Dinner

Miso-Lacquered Duck Breast with Roasted Kabocha Purée, Charred Bok Choy & Black Garlic-Soy Reduction

Name: Miso-Lacquered Duck Breast with Roasted Kabocha Purée, Charred Bok Choy & Black Garlic-Soy Reduction
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Ingredients: 2 Pekin or Muscovy duck breasts, 6 oz each, skin scored in crosshatch; Fine sea salt & white pepper to taste; 1 small kabocha squash (about 2 lbs), halved & seeded; 2 tbsp extra-virgin olive oil; 6 baby bok choy, halved lengthwise; 3 tbsp white miso paste; 2 tbsp soy sauce; 1 tbsp unseasoned rice vinegar; 1 tbsp honey or mirin; 2 oz black garlic, finely minced; ½ cup duck or chicken stock; 2 tbsp unsalted butter, cold, diced; 1 tsp sesame oil; Micro shiso or white sesame seeds for garnish

Duck breast with rendered, glass-crisp skin meets a glossy miso-soy lacquer, rested and sliced to reveal a rosy interior. Plated with a silken roasted kabocha purée, charred baby bok choy, and a rich black garlic–soy jus that coats every element with deep umami.

903calper serving 62gprotein 74gcarbs 42gfat 20min prep 35min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this