Seared Duck Breast Recipe
Butternut-miso mash + roasted mushrooms + salsa ahumada.
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Ingredients
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Duck Breast
Butternut-Miso Mash
Roasted Mushrooms
Salsa Ahumada
Method
Preparing the Duck Breast
- 1
Score the Skin
Using a sharp knife, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Making the Butternut-Miso Mash
- 3
Boil the Butternut Squash
In a pot of boiling salted water, add the cubed butternut squash and cook until tender, about 15-20 minutes. Drain well.
- 4
Mash the Squash
In a bowl, mash the cooked butternut squash with miso paste and butter until smooth. Season with salt to taste.
Roasting the Mushrooms
- 5
Prep and Roast
Preheat the oven to 400°F (200°C). Toss the mixed mushrooms with olive oil, minced garlic, thyme, and salt. Spread them in a single layer on a baking sheet and roast for about 20 minutes or until golden and tender.
Making the Salsa Ahumada
- 6
Combine Ingredients
In a bowl, mix together diced tomatoes, red onion, cilantro, lime juice, smoked paprika, and salt to taste. Let it sit for at least 10 minutes for the flavors to meld.
Serving
- 7
Plate the Dish
Slice the rested duck breast and serve it on a bed of butternut-miso mash, topped with roasted mushrooms and salsa ahumada.