Miso, Soy Sauce and Black Garlic Duck Breast

The inspiration for this recipe of duck breast marinated in miso paste comes from Tetsuya Shimizu, chef at the Fleurs & Cadeaux restaurant in Montreal's Chinatown. The original recipe requires to marinate the duck for 72 hours in a mixture of miso paste. If you are short on time, this recipe allows for this step to be skipped by applying the miso paste during cooking. This duck is served as an entrée with a mixed greens salad and a ginger vinaigrette.