Duck with Miso-Almond Butter


  • Kosher salt
  • 3 tablespoon(s) white miso paste
  • 0.25 teaspoon(s) sambal oelek
  • 2 moulard duck breasts scored in a crosshatch pattern
  • 1 tablespoon(s) honey
  • 0.25 cup(s) plus 1 tablespoon water
  • 3.5 tablespoon(s) extra-virgin olive oil
  • + 2 more ingredients
    • 1 clove(s) garlic
    • 1 cup(s) plus 2 tablespoons marcona almonds

In a bowl, mix the garlic and 1 tablespoon each of the miso and the oil. Set the duck in a glass baking dish and rub all over with the miso mixture; refrigerate overnight. In a blender, process 1 cup of the almonds, the water, honey, sambal oelek, 2 tablespoons of the oil and the remaining 2 tabl...

View full recipe at Food & Wine


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