Tuesday, May 25, 2010
Crispy Miso Duck with Dried Fruit Sauce
I got this duck breast with skin from work. Usually, the way of cooking duck for Chinese is stewing them with ginger and fermented dry beans such as Miso and soy sauce. I was inspired by my mom's cooking, Stewed Ginger Duck with Fermented Soy Beans (Miso paste in America). It is one of my family tradition to have the stew on every special occasion. This time, I am making the opposite, seared the dark pretty good. Of cos, you have to marinate the duck with miso, sweet soy sauce overnight. It tastes so good with the syrupy sauce I made from dried fruit. Lets do this today, it is your special occasion!
Marinating the duck breast overnight:
2 Tablespoon Miso paste
1 Tablespoon Sweet soy sauce
1 Tablespoon Chinese cooking wine (we called it Chinese Rose Wine)
1 Tablespoon cooking oil
Dried Fruit Syrup:
2 cups Sliced or chopped some leftover dried fruit in your pantry or fridge
1/4 cup sugar
2 cups water
1. Heat the non-stick pan with 3 Tablespoon cooking oil, on medium high. Seared the duck breast on skin first for 5-6 minutes each side. Then seared again on the skin for a min, just to make the skin crispy and blackened. Remember, it is not burn. Its ok.
2. Sliced the duck breast, how: put the duck breast with skin on the bottom side, cut thru the meat first on a chopping board. Check on the redness of the meat. I do prefer it done, instead of rear. Remember, always eat overcooked food then undercooked.
3. Drizzle the dried fruit syrup on top and garnished with bed of lettuce.
For the dried fruit syrup, just put everything together in a pot on medium high. Reduced until syrupy.