Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 2 (about 6-ounce each) duck breasts in a crosshatch pattern, then season both sides with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

2. 2

   Whisk together 1/2 cup of pomegranate juice, 2 tablespoons of white miso paste, 2 tablespoons of mirin, 1 tablespoon of soy sauce, 1 teaspoon of grated fresh ginger, and 1 minced garlic clove in a small bowl to create the glaze.

3. 3

   Place the seasoned duck breasts, skin-side down, in a cold skillet, then cook over medium heat for 8-10 minutes until the skin is crispy and much of the fat has rendered, then pour off the excess fat.

4. 4

   Flip the duck breasts and cook for an additional 4-6 minutes, then brush half of the prepared pomegranate miso glaze over the duck during the last 2 minutes of cooking until slightly caramelized.

5. 5

   Thinly julienne 1 cup of daikon radish and 1/2 cup of English cucumber into fine matchsticks, then combine them in a medium bowl.

6. 6

   In a separate small bowl, whisk together 2 tablespoons of rice vinegar, 1 teaspoon of granulated sugar, 1/2 teaspoon of sesame oil, and a pinch of salt to create the salad dressing.

7. 7

   Pour the dressing over the daikon and cucumber mixture, tossing gently to coat, and then let it rest for 5 minutes.

8. 8

   Slice the pan-seared duck breasts against the grain, arrange them on plates with the daikon and cucumber salad, and drizzle with the remaining pomegranate miso glaze, garnishing with 1 tablespoon of chopped green onions and 1 teaspoon of toasted sesame seeds.