Orange Misoduck with Oyster Mushrooms Snap Peas

2009 Mar/Apr

The sugars in the marinade create a wonderful caramel on the skin of the duck breasts. This dish can easily be made into a main course by serving it with steamed jasmine rice.


  • 5 T. white miso
  • 5 T. freshly-squeezed orange juice
  • 1 T. orange zest
  • 2 duck breast halves
  • 1 garlic clove, finely chopped
  • 2 c. oyster mushrooms, roughly chopped
  • 1 c. snap peas, roughly chopped
  • 1/2 c. white wine
  • 1 t. sherry vinegar
  • 1/3 c. finely chopped chives


In a medium-sized bowl, whisk the miso, orange juice and orange zest together. Set 2 tablespoons of the mixture aside in a separate bowl. Trim any excess skin from the duck breasts, then add to the miso mixture and marinate for 2 hours.

Preheat oven to 450°F. Remove the breasts from the marinade (reserve marinade for later use), pat off excess liquid and place them skin side down in a cold, ovenproof sauté pan. With the heat on medium-low, slowly render the fat from the duck breasts and pour it off as it accumulates in the pan. Once most of the fat has rendered, continue to cook the duck until the skin is golden brown and crispy.

Turn up the heat and flip the breasts over for about 1 minute to lightly colour the other side. Flip the breasts over again, and place them in the oven for 5 to 7 minutes until medium-rare. Remove the breasts from the pan and set aside. Keep warm.

Using this same pan, on the stove over high heat, cook the garlic and oyster mushrooms. When the mushrooms have started to release their juices, deglaze the pan with the white wine and the reserved miso marinade. Add the snap peas, cook for a minute longer, then turn off the heat and add the sherry vinegar.

To Serve
Arrange the mushroom mixture on 4 plates and top with thin slices of duck. Garnish with chopped chives. Serves 4 as an appetizer. Pair with Dr. Pauly Bergweiler riesling or Sakehitosuji plum sake.