Crispy Duck Breast with Glazed Miso Aubergine and Edamame Beans

Double fried duck breasts served with golden miso-glazed aubergine, blanched kale, and fresh edamame beans for ultimate crispiness.

Duck High Protein Gourmet Asian Fusion Miso

Estimated Nutrition

Calories

710.1

kcal / serving

2840.4 kcal total

Carbs

60.2g

per serving

240.8 g total

Fat

39.6g

per serving

158.4 g total

Protein

28.2g

per serving

112.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

160

Caster Sugar

CondimentsSauces

180

Miso

white or dark

LegumesPulses

100

Edamame Beans

to serve

Meat

piece

Duck Breast

fat trimmed

NutsSeeds

tbsp

White Sesame Seeds

to serve

tbsp

Black Sesame Seeds

to serve

OilsFats

Vegetable Oil

plus extra for deep frying

Other

Honey

clear

Vegetables

piece

Aubergine

diced

Kale

tbsp

Micro-Cress

mixed, to serve

Method

Preheat the oven to 180°C and a deep-fat fryer to 180°C.

Plate the kale, aubergine, sliced duck, and miso sauce, then garnish with edamame and sesame seeds.

Blanch the kale in boiling salted water for 2 minutes and drain.

Simmer miso, sugar, honey, and 100ml water until reduced and golden-brown.

Deep-fry the diced aubergine for 3 minutes until golden and drain on paper.

Ladle hot oil over the duck skin for 2 minutes until crispy and set aside to rest.

Roast the duck in the oven for 8 minutes until cooked through.

Brown the duck breasts skin-side down in a hot oiled frying pan for 4 minutes.