Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of the 700 grams of duck breasts in a crisscross pattern using a sharp knife, being careful not to cut into the meat.

2. 2

   In a medium bowl, combine 2 tablespoons of white miso paste, 1 tablespoon of fish sauce, 2 tablespoons of honey, 1 tablespoon of rice vinegar, the 1 inch grated fresh ginger, the 2 minced garlic cloves, the 1 thinly sliced stalk of lemongrass, and the 1 minced red chili to form a fragrant marinade.

3. 3

   Thoroughly coat both duck breasts with the entire miso-lemongrass marinade, ensuring even distribution, and then refrigerate them for a minimum of 2 hours, or preferably overnight.

4. 4

   Prepare your smoker by adding 1 cup of applewood smoking chips and preheat it to a steady temperature of 120 degrees Celsius (250 degrees Fahrenheit).

5. 5

   Carefully place the marinated duck breasts skin-side up into the preheated smoker and cook them for approximately 1.5 hours, or until an internal thermometer registers 60 degrees Celsius (140 degrees Fahrenheit) for a medium-rare doneness.

6. 6

   Once smoked, transfer the duck breasts to a hot pan, placing them skin-side down, and sear for 5-7 minutes until the skin is beautifully crispy and golden brown, then flip and sear the flesh side for 2 minutes.

7. 7

   Allow the duck breasts to rest for 10 minutes on a cutting board before thinly slicing them against the grain and garnishing with the 2 sliced green onions and 1 teaspoon of toasted sesame seeds before serving.