Charred Miso Duck breast with Bow ties pasta

I have lots of duck breast in the freezer. This time, I marinated the duck breast with miso, soy sauce, dark sweet soy sauce and some spices. As I said again, if you are not sure whether your duck is done or not, always cut into a piece and find out. You can always put it back into the sauce pan and seared till it is done. I rather have a done meat than red bloody meat.

Ingredients:-

2 piece duck breast with skin
2 Tablespoon Miso paste
1 Tablespoon soy sauce
1 Tablespoon Cooking oil
1 Tablespoon Dark sweet soy sauce
1 teaspoon ground ginger (use fresh ginger if you have)
1 Tablespoon Sake or cooking wine
* marinate the duck breast with all the ingredients in a ziploc bag for at least 4 hours

Method:-

1. Heat a non stick pan on medium high with 3-4 Tablespoon of cooking oil to sear the duck breast.
2. Always skin down first. Seared for at least 3 minutes each side. You will notice that the skin is burnt, its ok.
3. Seared again each side for another 3 mintues, take it out from the pan and cut through a piece of duck breast and see whether you like it to be done or not. It is all up to you.
4. Served with vegetables and pasta you like. Good with a glass of red wine, my preference is Pinot Muenier.


"Anda Boleh"

Miso with a Twist

This is a very healthy soup and meal of the day. Simple and easy to prepare, all you need is eggs, tofu, rice noodle and miso paste. I use "Shiro Miso Paste" which is lighter in color and taste. Just 2 tablespoon of it in small pot of water or stock, enough for 2 people, preparation time just less than 30 min.

Ingredients:-

2-3 Tablespoon Shiro Miso Paste or other miso paste

3-4 cups Chicken stock or just water

1 bundle Rice noodles

1 packet Firm tofu (cut into cubes or chunks)

1 Shallots (make into fried shallots)

1 Tablespoon Rice Vinegar

Salt to taste

Cilantro for garnishing

2 Eggs (beat and make into omellet)

Method:-

1. Boil the water or stock, add the miso paste and stir.

2. Put in rice noodles, cook as instructed. (I would say 2 min max)

3. Add in tofu, salt and rice vinegar to taste. (it should be little salty and little sour) cook for 1 min.

4. Once done, put in a bowl, garnish with fresh cilantro, omellet (cut into any shapes you want) and fried shallots.

Tips for frying shallots: Slice shallots in a ring shape, heat up the vegetable oil in medium. Slowly browing the shallots. Once it is half way to browning, turn off the heat and let it continues browning but not burning.

"Anda Boleh"