Miso, sauce soja et magret de canard à l'ail noir
L'inspiration pour cette recette de magret de canard mariné à la pâte de miso vient de Tetsuya Shimizu, chef du restaurant Fleurs & Cadeaux du quartier chinois de Montréal. La recette originale nécessite de faire mariner le canard pendant 72 heures dans un mélange de pâte de miso. Si vous manquez de temps, cette recette permet de sauter cette étape en appliquant la pâte de miso pendant la cuisson. Ce canard est servi en entrée avec une salade de mesclun et une vinaigrette au gingembre.
Category
Main Course
Servings
2
Prep Time
72 hours
Cook Time
25 minutes
This delicious recipe is from the amazing people behind Tokusen. 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.
Ingredients
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1 Duck Breast
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3 Tbsp White Miso Paste
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2 Tbsp Sake
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1 Tbsp Tamari - Thick Soy Sauce
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1 clove Black Garlic
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2 cups Mixed Greens
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2 Tbsp Rice Vinegar
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2 Tbsp Haizakura - Dark Soy Sauce
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4 Tbsp Water
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1 Tbsp Sesame Oil
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1 inch Fresh Ginger
Miso, Soy Sauce and Black Garlic Duck Breast
Greens with Japanese vinaigrette
Directions
Miso, Soy Sauce and Black Garlic Duck Breast
In a bowl, mix 2 tablespoons of miso paste with 1 tablespoon of sake and 1 tablespoon of water. Rub the duck breast with the marinade and place it in an airtight container in the refrigerator for 72 hours. The miso paste and sake will season and tenderize the duck meat. Note that it is possible to skip this step while obtaining good results.
Preheat your oven to 350°F
Rinse the duck to remove the excess miso paste and dry it with a paper towel.
Score the skin-side of the duck breast being careful not to cut the flesh underneath.
In a cold frying pan, place the duck skin-side down and cook it for 10 minutes on medium heat. During cooking, remove excess fat that accumulates in the pan.
Meanwhile, in a small bowl, mix 1 tablespoon of miso paste with 1 tablespoon of Tamari - Thick Soy Sauce, 1 tablespoon of sake and 1 pureed clove of black garlic.
When the 10 minutes are up, turn the duck over on its flesh side and apply a generous dose of miso marinade to the skin-side. Place the pan in the oven for 5 minutes.
At the end of the 5 minutes, put the oven to broil for an additional 2 minutes.
Take the duck out of the oven and let it rest on a cutting board for at least 5 minutes.
While the duck is resting, prepare the mixed greens by adding the vinaigrette.
Cut the duck into thin slices.
Greens with Japanese vinaigrette
Prepare the ginger vinaigrette by mixing 2 tablespoons of rice vinegar, 3 tablespoons of water, 2 tablespoons of Haizakura - dark soy sauce, 1 tablespoon of sesame oil and the julienned ginger.
Toss the mixed greens with the vinaigrette.
Recipe Note
Photo courtesy of Tokusen