After experimenting with miso paste and flavorful Spanish marcona almonds, Stephanie Izard created a delectable nutty-sweet butter that she serves with meaty seared duck breasts.
Bios and Recipes from Top Chef »
1 garlic clove, minced
3 tablespoons white miso paste
3 1/2 tablespoons extra-virgin olive oil
2 moulard duck breasts (1 1/2 pounds total), fat trimmed and skin scored in a
1 cup plus 2 tablespoons marcona almonds (5 1/2 ounces)
1/4 cup plus 1 tablespoon water
1 tablespoon honey
1/4 teaspoon sambal oelek
How to Make It
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.
Preheat the oven to 450°. 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.
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