Grilled Duck Breast With Miso, Mango, Ginger and Orange (Serves 4-6)
4 large duck breasts
Salt and pepper
4 tbs red miso
2 tbs light soy sauce or tamari
1 tbs sake or mirin
1 tbs grated orange zest
1 tbs grated ginger
1 garlic clove, minced
Pinch of cayenne
1 tbs toasted sesame oil
4 tbs freshly squeezed orange juice
170g small green beans, topped and tailed
Lettuce leaves, for serving
1 large mango, peeled and sliced
Watercress sprigs, for garnish (optional)
3 tbs chopped scallions
Trim duck breasts of extraneous fat (or ask your butcher to trim them) and score the skin. Season very lightly with salt and generously with coarsely ground pepper.
Make the marinade: In a mixing bowl, whisk together miso, soy sauce, sake, orange zest, ginger, garlic, cayenne and sesame oil.
Remove 1/4 cup of the marinade and combine it with 2 tablespoons orange juice to make a dressing; set aside.
Add remaining 2 tablespoons orange juice to the marinade in the mixing bowl.
Lay duck in a shallow pan and pour the marinade over, making sure meat is well coated.
Let sit at room temperature for at least 1 hour. If you wish, cover and refrigerate for up to 1 day; bring to room temperature before proceeding.
Prepare a bed of medium-hot coals in a grill, or heat a stove-top grill or cast-iron pan to medium hot.
Cook duck breasts skin-side down for 8 to 10 minutes, until fat is rendered and skin is nicely coloured.
Turn and cook on the other side for 3 or 4 minutes, until internal temperature registers 51°C degrees. Remove from heat and allow to rest at least 10 minutes.
Meanwhile, bring a pot of well-salted water to the boil. Cook green beans for 1 to 2 minutes, until firm-tender. Drain green beans and rinse with cool water; blot dry.
Slice duck crosswise about 0.5cm thick.
Line a platter with lettuce leaves. Place several slices of duck on each leaf, along with a couple of mango slices. Arrange green beans over the top and garnish with watercress, if using.
Drizzle reserved dressing over everything, sprinkle with scallions and serve.
Keep meat at least 3 inches above coals to prevent scorching, and take care to move meat away from flames if dripping fat ignites.
If using stove-top grill or cast-iron pan, regulate heat to keep skin from browning too quickly. –
The New York Times