Miso Glazed Duck

 

 

If you’re looking for a different, yet simple, recipe for waterfowl, try this miso marinade. The salty and sweet flavors go well with wild game and is made with just five ingredients. Although this recipe is written for teal, you can use the marinade on any duck or goose. I suggest breasting out and quartering out the legs on larger birds. Of course, cooking times will vary depending on the size of the bird.

 

Servings: 2-4

Prep Time: 2-8 hours

Cooking Time: 10 minutes

Ingredients:

- 4-6 teal, whole plucked

- ½ cup light (white) miso paste

- ¼ cup brown sugar

- ¼ cup sake (Japanese rice wine) or Chinese rice wine (not vinegar)

- ¼ cup mirin

- 4 tbs. mayonnaise (Kewpie mayo preferred)

 

1. Combine miso, brown sugar, sake, mirin and mayo in a small saucepan. Turn on the heat just long enough for the brown sugar to dissolve, whisking frequently. Then set aside to cool completely.

 

2. Spatchcock the ducks: With kitchen shears, remove the backbones from teal. Then turn birds breast side up and press down with the bottom of your palm to crack the wishbone and flatten the birds.

 

3. Pour cooled marinade in a gallon-size zip-top bag. Add birds to the bag, seal and massage. Refrigerate for 2 to 8 hours, occasionally flipping the bag.

 

4. Turn on oven to 450 degrees Fahrenheit. Remove teal from marinade, allowing excess marinade to drip off. Place birds on a rimmed cookie sheet lined with foil. Roast 7-10 minutes on the middle rack, or until birds are cooked to your liking. For a rosy center, take the birds out when the breasts reach 127 degrees. Allow the birds to rest for at least 5 minutes before serving.