Duck with Miso-Almond Butter
Need a gluten free and dairy free main course? Duck with Miso-Almond Butter could be a spectacular recipe to try. One portion of this dish contains around 32g of protein, 36g of fat, and a total of 495 calories. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 50 minutes. If you have kosher salt, moulard duck breasts, garlic clove, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert.
Instructions
In a bowl, mix the garlic and 1 tablespoon each of the miso and the oil. Set the duck in a glass baking dish and rub all over with the miso mixture; refrigerate overnight.
In a blender, process 1 cup of the almonds, the water, honey, sambal oelek, 2 tablespoons of the oil and the remaining 2 tablespoons of miso until smooth. Press the miso butter through a strainer into a small bowl.
Rinse the marinade off the duck; pat dry. Lightly season the skin with salt.
Heat a large, ovenproof skillet.
Add the duck, skin side down, and cook over high heat until some fat is rendered, about 1 minute. Reduce the heat to moderate and cook until the skin is golden, about 7 minutes.
Transfer the skillet to the oven and roast for about 10 minutes, until the duck is slightly firm to the touch and the meat is medium.
Transfer to a cutting board and let rest for 10 minutes.
Coarsely chop the remaining 2 tablespoons of almonds. Spoon the miso-almond butter onto plates. Thinly slice the duck breasts crosswise and arrange the slices on the almond butter.
Garnish with the chopped almonds and serve.