Written by Jenny and Rick Wheatley Visit :
Visit authors websiteIngredients
Miso Duck
4-6 Teal, whole plucked
1/2 cup(s) Light (white) Miso paste
1/4 cup(s) Brown Sugar
1/4 cup(s) Sake (Japanese rice wine) or Chinese rice wine (not vinegar)
1/4 cup(s) Mirin
4 tbsp Mayonnaise (Kewpie mayo preferred)
Instructions
Miso Duck
Step #2 - Combine miso, brown sugar, sake, mirin and mayo in a small saucepan. Turn on the heat just long enough for the brown sugar to dissolve, whisking frequently. Then set aside to cool completely.
Step #3 - Spatchcock the ducks: With kitchen shears, remove the backbones from teal. Then turn birds breast side up and press down with the bottom of your palm to crack the wishbone and flatten the birds.
Step #4 - Pour cooled marinade in a gallon-size zip-top bag. Add birds to the bag, seal and massage. Refrigerate for 2 to 8 hours, occasionally flipping the bag.
Step #5 - Turn on oven to 450 degrees Fahrenheit. Remove teal from marinade, allowing excess marinade to drip off. Place birds on a rimmed cookie sheet lined with foil. Roast 7-10 minutes on the middle rack, or until birds are cooked to your liking. For a rosy center, take the birds out when the breasts reach 127 degrees. Allow the birds to rest for at least 5 minutes before serving.
