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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep38 - Pan Seared Duck Breast with Turnips, Apple and Miso


Recipe:Pan Seared Duck Breast with Turnips, Apple and Miso

Prep:45 mins

Cook:1½hours

Serves:4

 

INGREDIENTS

4 duck breasts, skin lightly scored

Watercress sprigs and sliced radish, to serve

 

JAPANESE SPICE POWDER

¼orange, thinly sliced peel

2 tbs ground chilli powder

2 tbs toasted black and white sesame seeds

3 dried shitake mushrooms

1 tsp poppy seeds

1 tsp pink peppercorn

1 tsp ground ginger

1 nori sheet, chopped

 

TURNIPS & CUCUMBER PICKLE

1 orange, juiced

125ml (½cup) apple juice

125ml (½cup) apple cider vinegar

2 baby white turnips, thinly sliced

2 baby picnics turnips, thinly sliced

1 small Lebanese cucumber, cut into 1cm pieces

 

MISO APPLE SAUCE

2 tbs white miso paste

2 tbs mirin

2 tbs lemon juice

1 tbs caster sugar

2 tbs grated apple

¼cup finely diced apple

 

FRIED MUSHROOMS

2/3 cup dried black fungus mushroom

12 button mushrooms, halved

6 shitake mushrooms, stems trimmed, quartered

2cm-piece ginger, thinly sliced

3 garlic cloves, thinly sliced

 

METHOD

  1. To make Japanese spice powder, dry fry orange peel over medium heat for 2 minutes or until dry and fragrant. Cool. Place in a small food processor with remaining ingredients. Process until finely ground. Season with salt.
  2. To make pickle, stir juices and vinegar in a small saucepan over medium heat until hot. Remove from heat. Stir in turnips and cucumber and set aside to cool completely.
  3. To make miso apple sauce, whisk miso, mirin, lemon juice and sugar in a bowl until smooth and combined. Season with pepper. Stir in apple.
  4. Preheat oven to 180C.
  5. Season duck all over and place, skin-side down, in a cold ovenproof frying pan over medium heat. Cook for 8-10 minutes or until skin is crisp and golden.
  6. Transfer to oven and cook for 7 minutes. Transfer to a warm plate for 5 minutes to rest. Reserve pan and juices.
  7. To prepare mushrooms, soak black fungus in hot water for 10 minutes or until soft. Thinly slice.
  8. Add black fungus, mushrooms, ginger and garlic to reserved pan and stir-fry until tender and golden. Season.
  9. Spread miso sauce over serving plates. Top with sliced duck, pickled vegetables and mushrooms. Sprinkle with Japanese spice. Garnish with watercress and radish to serve.

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