Duck Magret with Miso Butter Mushrooms
Yield
4
RECIPE Ingredients
- 2 Magret Duck Breasts
- 1 lb Chef’s Mix Mushrooms
- 1 teaspoon fresh ginger, minced or crushed
- 1 stick of softened butter, 4 oz
- 2 tablespoons of shinsu miso paste
- kosher salt to taste
- Pepper to taste
- 1 Duck and Veal Demi-Glace, 7 ounces
- Chives, chopped fine
Recipe notes
This umami-rich duck breast dish is easy to prepare and has that lovely and lingering nuttiness of miso. We used shinsu - or yellow miso - because it adds a hint of acidity along with a balanced, rich, and aged flavor to the sauce and the mushrooms. Feel free to experiment with white for a sweeter taste or red miso for more funk.
RECIPE Preparation
- Make the miso butter by combining 1 stick of softened butter, 1 teaspoon of minced ginger, 2 tablespoons of miso paste, and kosher salt to taste. Go easy, as the miso has enough salt. Stir until evenly blended. This will be more than the recipe requires, so save the additional compound butter for other uses.
- Pull apart clusters of mushrooms, halving or quartering the larger mushrooms.
- Preheat oven to 400 degrees F.
- With a sharp paring knife, score the fat of each duck breast in a cross-hatch pattern, making sure not to cut into the meat. Season both sides with salt and pepper.
- Add the duck breasts skin-side down to the cold pan over medium-low heat. Cook until fat has rendered and skin is evenly browned, about 5-7 minutes.
- As the duck breast cooks remove and reserve at least 1 tablespoon of duck fat as it accumulates and set aside to cook the mushrooms.
- When the duck skin is golden brown and crispy, remove the pan from the stove and place in a 400-degree F oven for approx 6-8 minutes, or until an instant-read thermometer inserted into the center of one breast reaches 140 degrees F, for medium-rare. The duck breasts should feel firm to the touch but not too solid – they should be pink in the middle. Take the duck breasts out and let them rest for 5 minutes.
- In a separate pan heat the reserved duck fat over medium heat and add the chopped mushrooms. Saute for about 8 minutes. Season with salt and pepper. When the mushrooms are cooked down and slightly browned, add 2 tablespoons of miso butter and toss or stir gently to coat the mushrooms. Remove mushrooms and set aside, with a lid to keep warm.
- Using the same pan, add demi-glace to pick up the remaining butter, and simmer to reduce by a third. Season with salt and pepper, then stir a knob of miso butter to thicken the sauce.
- Plate a serving of mushrooms, slice duck breast, fan out over the plate, and drizzle with pan sauce. Top with chopped chives.
