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Home > Recipes > Duck breast with bok choy, shiitake and miso

Duck breast with bok choy, shiitake and miso
( SERVES 4 )

Amanda Laird

Publication: Viva

Viva

Ratings: No ratings yet

Duck breast with bok choy, shiitake and miso

No ratings yet

Ingredients

8 Shiitake mushrooms, dried
1 packet Vermicelli
2 Tbsp Miso paste
4 cups Dashi
2 Duck breasts
4 Bok choy

Directions

  1. Put the shiitake in a bowl and cover with boiling water, leave for 30 minutes until soft then slice.
  2. Put the vermicelli in a large bowl and cover with boiling water, leave for 15 minutes and then drain.
  3. Put the dashi in a large saucepan, whisk in the miso paste and bring to a gentle simmer.
  4. Heat a pan, season the duck and cook, skin side down, for 5 minutes, then turn and cook for another 5 minutes, let rest for a further 5 minutes before slicing.
  5. While the duck is resting, slice the bok choy and add to the saucepan of dashi. Let cook for 5 minutes before removing.
  6. To serve, put the vermicelli into bowls, top with the bok choy, ladle over the dashi and arrange the slices of duck and shitake on the top.
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http://www.bite.co.nz/recipe/1298/Duck-breast-with-bok-choy-shiitake-and-miso/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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