Miso-Glazed Duck Breast with Saffron-Infused Forbidden Rice Pilaf and Candied Ginger Pearls

Instructions

1. 1

   Prepare the miso glaze: In a small bowl, whisk together miso paste, mirin, honey, soy sauce, and rice vinegar. Set aside.

   ~5 min
2. 2

   Score the duck skin in a diamond pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

   ~5 min
3. 3

   For the candied ginger pearls: Thinly slice the candied ginger. In a small saucepan, combine sugar and water. Bring to a simmer and cook until slightly thickened. Add the sliced candied ginger and simmer for 5 minutes. Drain and set aside on parchment paper to cool and harden.

   ~20 min
4. 4

   Prepare the forbidden rice pilaf: Rinse the forbidden rice under cold water. In a medium saucepan, heat a tablespoon of neutral oil over medium heat. Finely mince the shallot and garlic and sauté until softened, about 3 minutes. Add the rinsed forbidden rice and toast for 1-2 minutes.

   ~5 min
5. 5

   Infuse the saffron: Steep saffron threads in 1/4 cup of warm vegetable broth for 10 minutes. Add the remaining vegetable broth to the saucepan with the rice. Stir in the saffron-infused broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until rice is tender and liquid is absorbed.

   ~40 min
6. 6

   While the rice cooks, sear the duck breast: Heat a frying pan over medium-high heat. Place the duck breasts skin-side down in the cold pan. Cook for 8-10 minutes, or until the skin is deeply golden brown and crispy. Pour off excess fat as it renders.

   ~10 min
7. 7

   Flip the duck breasts and sear the meat side for 2-3 minutes. Transfer the duck breasts to a baking tray lined with parchment paper. Brush generously with the prepared miso glaze.

   ~3 min
8. 8

   Roast the duck in a preheated oven at 400°F (200°C) for 6-8 minutes for medium-rare, or until desired doneness. Use a thermometer to check internal temperature (135°F/57°C for medium-rare).

   ~8 min
9. 9

   Let the duck breasts rest for 5-10 minutes before slicing.

   ~10 min
10. 10

    Fluff the forbidden rice pilaf with a fork. Stir in finely grated fresh ginger.

    ~2 min
11. 11

    To serve, spoon a generous portion of the saffron-infused forbidden rice onto each plate. Slice the rested duck breasts and arrange them over the rice. Garnish with the candied ginger pearls.

    ~5 min