Miso Butter Duck Breast with Roasted Bok Choy and Radishes

Updated at: Thu, 17 Aug 2023 00:05:47 GMT

Step 1

Remove the butter from the fridge so it can soften. Preheat your oven to 220°C/200°C fan/gas mark 7. Put a frying pan on medium-high heat (no oil). Once hot, lay the duck in the pan, skin-side down, and fry until the skin is golden, 5 mins. Flip and sear the other side for 1 min. IMPORTANT: Wash your hands and equipment after handling raw duck and its packaging.

Step 2

Transfer the duck, skin-side up, to a baking tray and roast on the top shelf of your oven until cooked, 15 mins. Keep the pan and the duck juices to use later. IMPORTANT: The duck is cooked when no longer pink in the middle.

Step 3

While the duck cooks, peel the ginger, then coarsely grate. Peel and grate the garlic (or use a garlic press). Halve the pak choi lengthways. Trim and halve the radishes. Place both on opposite sides of a lined baking tray. Pour over the sesame oil and soy sauce. If you’d like to, season with salt and pepper. Toss to coat. When the duck has finished cooking, roast the pak choi and radishes on the middle shelf until tender, 10-12 mins.

Step 4

Once the butter has softened slightly, put it into a medium bowl and use a fork to mash it with the miso paste. Place the cooked duck breasts into the bowl. Using the back of a spoon, completely coat them in the miso butter. Cover the bowl and leave to rest for 10 mins.

Step 5

Meanwhile, heat the frying pan used for the duck on medium-high heat. Add the spring greens. Season with salt and pepper, stir and cover. Cook until just softened, 4-5 mins. Uncover, then stir in the ginger, garlic and chilli flakes. Stir-fry for 2 mins more.

Step 6

Once rested, slice the miso butter duck widthways into 1cm pieces. Serve fanned out on plates with the spring greens and roasted pak choi and radishes. Pour any resting juices from the duck over the meat and sprinkle the dish in sesame seeds.

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