Chef's Tip
The key to perfectly cooked duck breast is scoring the skin with a sharp knife before cooking. This helps render the fat and creates an evenly crispy skin while ensuring the meat stays medium-rare and tender inside.
Instructions
- Prepare duck: Using a sharp knife, score the skin of duck breasts in a diamond pattern, being careful not to cut into the meat.
- Make marinade: In a bowl, whisk together soy sauce, honey, rice vinegar, garlic, and half the ginger. Place duck breasts in a shallow dish and pour marinade over them. Cover and refrigerate for 1 hour.
- Preheat oven to 400°F (200°C).
- Prepare carrots: Toss halved carrots with 1 tablespoon vegetable oil, salt, and pepper. Arrange on a baking sheet and roast until tender and lightly caramelized, about 15-20 minutes.
- Make sauce: In a small saucepan, combine orange juice, orange zest, miso paste, mirin, and remaining ginger. Bring to a simmer and reduce by half, about 10-15 minutes.
- Strain sauce through a fine-mesh sieve. Return to low heat and whisk in cold butter one cube at a time. Keep warm.
- Cook duck: Remove duck from marinade, pat dry, and season with salt and pepper. Heat remaining oil in a large ovenproof skillet over medium-high heat.
- Place duck breasts skin-side down in the skillet. Cook until skin is golden brown and crisp, about 5-6 minutes.
- Turn breasts over and transfer skillet to preheated oven. Roast for 5-7 minutes for medium-rare (125°F internal temperature).
- Rest duck: Transfer to a cutting board and let rest for 5 minutes. This will allow juices to redistribute and internal temperature to rise slightly.
- While duck rests, quickly sauté pea shoots in the same skillet over medium heat until just wilted, about 1 minute.
Plating
Slice duck breasts thinly against the grain and fan out on warmed plates. Arrange roasted carrots and sautéed pea shoots alongside. Drizzle orange-miso sauce around and over the duck. Garnish with additional orange zest if desired.
Storage & Reheating
Duck breast is best enjoyed immediately after cooking. If necessary, leftover duck can be refrigerated for up to 2 days and served cold in salads or sandwiches. Reheating will cook the meat further and is not recommended. The orange-miso sauce can be refrigerated for up to 3 days and gently reheated.
About This Recipe
This elegant duck preparation draws inspiration from Locke-Ober's fusion of Asian and French culinary traditions. The soy glaze honors traditional Chinese duck preparations, while the orange-miso sauce offers a contemporary twist on the classic French duck à l'orange. The colorful presentation with vibrant vegetables reflects the restaurant's commitment to sophisticated, visually appealing cuisine that balances innovation with respect for culinary heritage.