36 SOUTH Whisky Miso Glazed Duck With Citrus Fennel Salad

by Lara Gardner

36 SOUTH Whisky Miso Glazed Duck With Citrus Fennel Salad

Our best recipe yet. The most succulent duck. Perfectly pink. Glazed in miso paste and 36 SOUTH Double Grain Australian Whisky (along with a glass on the side). Savoury. Sweet. Sticky. A zesty fresh salad to accompany 🔥

Thanks to Gourmeg for creating this insanely delicious recipe. Discover more of her recipes here. 

Duck & Miso 36 SOUTH Whisky Glaze

  • 2 duck breasts
  • 2 tbsp white miso paste
  • Fresh ginger, finely grated
  • 2 tbsp 36 SOUTH Double Grain Whisky 40%
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil

Citrus Fennel Salad

  • 1 fennel bulb, shaved thinly
  • 1 orange, peeled and segmented
  • 1 tbsp olive oil
  • 1 tsp honey
  • 1 tsp lemon juice or vinegar
  • Salt, to taste
  • Fresh fronds, to garnish

Method

  1. Prepare the glaze
    In a small saucepan, gently simmer the 36 SOUTH Whisky over medium heat for 1–2 minutes. Add the miso paste, grated ginger, soy sauce, honey, rice vinegar and sesame oil. Whisk until smooth and slightly thickened. Remove from heat and set aside.

  2. Prepare the salad
    Shave the fennel thinly and segment the orange. In a bowl, whisk olive oil, honey, lemon juice (or vinegar) and salt. Toss gently with fennel and orange. Set aside.

  3. Prepare the duck
    Score the duck skin in a criss-cross pattern, being careful not to cut into the flesh.

  4. Render the fat
    Place the duck breast skin-side down in a cold pan. Turn heat to medium and cook for 6–8 minutes, allowing the fat to render and the skin to become golden and crisp.

  5. Cook the duck
    Flip the duck and baste with the rendered fat and glaze. Cook until the internal temperature reaches 52–54°C for medium-rare. Remove from heat and rest for 5 minutes.

  6. Finish the glaze
    While the duck rests, gently reheat the glaze if needed until glossy.

  7. Serve
    Slice the duck breast and season lightly with salt. Arrange alongside the fennel salad, drizzle with miso whisky glaze, and garnish with fennel fronds. Serve with a glass of 36 SOUTH Whisky, neat or on the rocks, to accompany. 

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