Miso Ginger Duck Steak & Caramelized Mango Udon Bowl 🍜🦆✨
Ingredients:
• For the Miso Ginger Duck Steak:
• 2 duck breasts (or duck steak, depending on availability)
• 2 tbsp miso paste (preferably white or yellow)
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• Salt & pepper, to taste
• For the Udon Noodles & Broth:
• 200g udon noodles
• 4 cups chicken broth (or vegetable broth)
• 1 stalk lemongrass, bruised and chopped
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• Salt & pepper, to taste
• For the Caramelized Mango & Roasted Bok Choy:
• 1 ripe mango, peeled and sliced
• 2 heads bok choy, halved
• 1 tbsp olive oil
• 1 tbsp honey (for caramelizing the mango)
• Salt & pepper, to taste
• For the Black Garlic Hoisin Sauce:
• 2 tbsp hoisin sauce
• 1 tbsp black garlic paste (or regular garlic paste if black garlic is unavailable)
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 1 tbsp water (to adjust consistency)
Instructions:
1. Prepare the Miso Ginger Duck Steak:
• In a bowl, whisk together miso paste, grated ginger, soy sauce, rice vinegar, honey, and sesame oil. Season the duck breasts with salt and pepper, then coat them in the miso-ginger marinade. Let the duck marinate for at least 30 minutes.
• Heat a skillet over medium-high heat and sear the duck breasts, skin side down, for 5-6 minutes until crispy. Flip the duck and sear for another 4-5 minutes, or until the desired doneness (medium-rare to medium is recommended for duck). Once cooked, remove from the pan and rest for 5 minutes before slicing into thin strips.
2. Make the Udon Noodles & Broth:
• Cook the udon noodles according to the package instructions, then drain and set aside.
• In a large saucepan, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
• Add chicken broth, lemongrass, soy sauce, rice vinegar, and a pinch of salt and pepper. Bring to a simmer and cook for 10-12 minutes, allowing the flavors to meld together. Remove the lemongrass stalks and adjust seasoning to taste.
3. Caramelize the Mango & Roast the Bok Choy:
• Heat olive oil in a pan over medium-high heat. Add the mango slices and cook for 2-3 minutes, turning occasionally, until caramelized and golden. Drizzle honey over the mango for the final minute of cooking for added sweetness. Remove from heat and set aside.
• In the same pan, add halved bok choy and sauté for 4-5 minutes until slightly charred and tender. Season with salt and pepper.
4. Prepare the Black Garlic Hoisin Sauce:
• In a small bowl, combine hoisin sauce, black garlic paste, soy sauce, rice vinegar, and water. Stir until smooth and creamy.
5. Assemble the Bowl:
• In each bowl, add a serving of udon noodles and pour the lemongrass ginger broth over the noodles.
• Top with sliced miso-ginger duck steak, caramelized mango slices, and roasted bok choy.
• Drizzle with black garlic hoisin sauce for an umami-rich finish.
• Garnish with fresh herbs (such as cilantro or green onions) if desired.
6. Serve:
• Serve immediately and indulge in the luxurious combination of rich duck, sweet mango, aromatic broth, and savory hoisin sauce.
Servings: 2
Calories: Approx. 600-700 per serving (depending on portion sizes)
This Miso Ginger Duck Steak & Caramelized Mango Udon Bowl combines rich, savory flavors with the sweetness of mango and the warmth of ginger broth. A true indulgence, perfect for a memorable meal that celebrates luxury and creativity in every bite. 🍜🦆✨
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