How To Cook Miso Glazed Duck Breast

Gently warm the honey, miso, pepper & salt together until fully combined

Pass through a fine sieve & reserve

1. Wrap the sweet potatoes in buttered foil then bake in a pre heated oven 180°C fan /200°C (gas 6) for 40 minutes until tender
2. Scoop out the flesh & blend until smooth
3. Fold through the chilli, ginger & season to taste

Keep warm

1. Gently sweat the shallot, garlic, Szechuan pepper & anise in the oil until lightly coloured
2. Add the honey, soy & miso & boil to a syrup consistency
3. Add the poultry stock then reduce to a syrup & pass into a clean saucepan
4. Reduce the heat to low & whisk in the cold butter a little at a time
5. Finish with a squeeze of lime juice & reserve

1. Preheat oven to 180°C fan /200°C (gas 6)
2. Cook the duck breasts in a heavy based fry pan over a gentle heat skin side down until the fat renders & becomes golden brown this will take 8-10 minutes then tip away excess fat & sear the reverse side of the breast for 30 seconds
3. Brush with the glaze & transfer to the oven skin side up for 7-8 minutes, the Christmas duck breasts should be slightly springy to touch for a nice pink finish (core temperature 58 °C)
4. Remove to a wire rack & brush with more glaze then leave to rest for a good 5 minutes

1. Spoon the sweet potato puree onto warm serving plate
2. Carve the duck across the breast & place onto the plate
3. Spoon around the warm butter dressing
4. Finish with steamed Asian greens & fresh coriander