Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 duck breasts in a crisscross pattern, being careful not to cut into the meat. Season both sides with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   In a bowl, whisk together 4 tablespoons of miso paste, 3 tablespoons of soy sauce, 2 tablespoons of Shaoxing wine, 2 tablespoons of honey, 1 teaspoon of Chinese five-spice powder, 2 minced garlic cloves, 1 grated tablespoon of ginger, and 1 tablespoon of sesame oil to create the glaze.

3. 3

   Coat the duck breasts evenly with half of the miso glaze and marinate in the refrigerator for at least 30 minutes, or preferably for 2 hours, allowing the flavors to meld.

4. 4

   Preheat a grill or prepare a fire pit for direct medium-high heat fire-roasting. Place the duck breasts skin-side down on the grate and cook for 8-10 minutes until the skin is crispy and rendered, regularly basting with the remaining glaze during the last few minutes.

5. 5

   Flip the duck breasts and continue to fire-roast for another 6-8 minutes, or until the internal temperature reaches 63°C (145°F) for medium-rare, ensuring to brush with any remaining glaze.

6. 6

   While the duck rests, quickly grill or sauté 4 heads of bok choy on the fire for 2-3 minutes per side until slightly charred and tender-crisp.

7. 7

   Let the fire-roasted duck breasts rest for 5 minutes before slicing thinly against the grain.

8. 8

   Serve the sliced fire-roasted miso-glazed five-spice duck breast alongside the grilled bok choy.