Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons white miso paste, 3 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 1 tablespoon grated fresh ginger, 2 minced garlic cloves, and 1 teaspoon Chinese five-spice powder to create the glaze.

2. 2

   Score the skin of 2 duck breasts in a crosshatch pattern, being careful not to cut into the meat, then pat them dry with a paper towel.

3. 3

   Rub half of the prepared miso-ginger glaze over the skin and flesh of the duck breasts, allowing them to marinate for at least 15 minutes at room temperature.

4. 4

   Heat 1 tablespoon vegetable oil in a large pan or skillet over medium-high heat, then sear the duck breasts skin-side down for 8-10 minutes until the skin is crispy and golden, rendering out the fat, then flip and cook for another 4-6 minutes for medium-rare, or longer to desired doneness.

5. 5

   Remove the seared duck breasts from the pan, tent them loosely with foil, and allow them to rest for 5 minutes, reserving the rendered duck fat in the pan.

6. 6

   Add 2 halved heads of bok choy to the pan with the reserved duck fat, stir-fry for 3-5 minutes until tender-crisp, then toss with the remaining miso-ginger glaze.

7. 7

   Slice the rested duck breasts into thick pieces and arrange them on plates alongside the stir-fried bok choy.

8. 8

   Garnish the dish with 1 teaspoon toasted sesame seeds and 2 thinly sliced scallions before serving immediately.