Duck breast with sweet blackberry sauce, baked potatoes with miso
A gourmet meal at home – succulent duck breast served with a sweet blackberry sauce and crispy roasted potatoes with a hint of miso.
Preparation
Step 1
400 g peeled potatoes – 50 g light miso paste – 50 ml rapeseed oil – 5 g garlic granules
Cut the potatoes into wedges and mix with the miso paste, garlic granules and oil. Bake at 180 °C for approx. 40 minutes.
Step 2
120 g blackberries – 100 ml orange juice – 30 g honey – 30 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml apple cider vinegar
Place the sauce ingredients in a pot and cook for about 10 minutes until the sauce thickens.
Step 3
2 duck breasts, approx. each – 2 springs of rosemary
Score the duck breast with a knife in a criss-cross pattern. Place it in a frying pan with the skin side down and fry over a high heat for about 5 minutes on each side until the fat on the skin has melted and the duck is golden brown. Add the sprigs of rosemary. Place in a preheated oven at 160 °C and bake for approx. 10-15 minutes, depending on the size of the duck breast. Slice the duck breast and arrange it on plates with the baked potatoes, then pour the prepared blackberry sauce from step 2 over the duck.
Tip
Other fruits, such as blueberries, raspberries or plums, can be used instead of blackberries.
Recipe-ID: 1367
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400 g peeled potatoes – 50 g light miso paste – 50 ml rapeseed oil – 5 g garlic granules
Cut the potatoes into wedges and mix with the miso paste, garlic granules and oil. Bake at 180 °C for approx. 40 minutes.
120 g blackberries – 100 ml orange juice – 30 g honey – 30 ml Kikkoman Naturally Brewed Soy Sauce – 30 ml apple cider vinegar
Place the sauce ingredients in a pot and cook for about 10 minutes until the sauce thickens.
2 duck breasts, approx. each – 2 springs of rosemary
Score the duck breast with a knife in a criss-cross pattern. Place it in a frying pan with the skin side down and fry over a high heat for about 5 minutes on each side until the fat on the skin has melted and the duck is golden brown. Add the sprigs of rosemary. Place in a preheated oven at 160 °C and bake for approx. 10-15 minutes, depending on the size of the duck breast. Slice the duck breast and arrange it on plates with the baked potatoes, then pour the prepared blackberry sauce from step 2 over the duck.
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