- 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 crosshatch pattern
- 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
- Kosher salt
- 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.
Blanched baby bok choy.
The subtle spiciness of many Gewürztraminers is delicious with the intense miso.