Miso Glazed Barbecued Duck

If you asked my husband what is the number one meal on his "Hottest 100 of all time" list, he would take an age to come up with an answer. He would struggle with all the choices a life-time of good eating has provided him with. He would finally come up with a few dishes he "just couldn't choose between", then he would change his mind a bazillion more times. But I'm pretty sure an Asian-style duck dish would be right up there on the chart with a bullet.

Miso and sake have something in common with my husband, they are huge fans of duck too - groupies in fact.

Duck is a Diva. It's the main event whenever it makes an appearance. But in order for it to really "sing", it needs back-up. Bright, fresh accompaniments like radishes hit all the right notes.

These burnished breasts may not be the "best of all time", but they are seriously rock 'n roll.

Miso Glazed Barbecued Duck
from Videojug

2 duck breasts
2 tablespoons white miso
1/2 cup sake
70g brown sugar
50g honey
30ml soy sauce

Preheat the BBQ or use a grill pan.

Place the miso, sake, sugar, honey and soy sauce in a small pan and whisk together to make a smooth sauce. Bring to a gentle simmer over a low heat and slightly reduce to thicken, then remove from the heat.

Place the duck breasts onto the BBQ or grill pan, skin side down. Move the duck around the pan if they look like they might burn. The sugar and honey will caramelise quickly so keep and eye on them. You can also douse with a little water now and then is stop the sugars from catching too much. Cook for about 6 minutes then turn the duck over and brush with a little of the miso glaze. Continue to brush with the glaze and turn a few times until the duck is cooked, bronzed and shiny. Remove from the grill.

Allow the duck to rest for a few minutes before slicing.

When ready to serve, place the sliced duck on a serving plate and drizzle over some of the glaze. Serve with steamed rice, sliced radishes and a cucumber salad.

My husband grew the radishes. They're his contribution to the meal, along with his compliments to the chef.