Duck with Miso-Almond Butter

1. 1

   In a bowl, mix the garlic and 1 tablespoon each of the miso and the oil.

2. 2

   Set the duck in a glass baking dish and rub all over with the miso mixture; refrigerate overnight.

3. 3

   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.

4. 4

   Press the miso butter through a strainer into a small bowl.

5. 5

   Preheat the oven to 450.

6. 6

   Rinse the marinade off the duck; pat dry.

7. 7

   Lightly season the skin with salt.

8. 8

   Heat a large, ovenproof skillet.

9. 9

   Add the duck, skin side down, and cook over high heat until some fat is rendered, about 1 minute.

10. 10

    Reduce the heat to moderate and cook until the skin is golden, about 7 minutes.

11. 11

    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.

12. 12

    Transfer to a cutting board and let rest for 10 minutes.

13. 13

    Coarsely chop the remaining 2 tablespoons of almonds.

14. 14

    Spoon the miso-almond butter onto plates.

15. 15

    Thinly slice the duck breasts crosswise and arrange the slices on the almond butter.

16. 16

    Garnish with the chopped almonds and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.