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Recipes by Table Magazine

A collection of recipes by Table Magazine and contributors from around the world.

Miso Duck Salad by Clarissa Kong

Miso is one of our favourite things to cook with in the Table kitchen, it always adds that extra something that elevates a dish to a new level. When Clarissa Kong shared her recipe for a Miso Salad with Duck we couldn’t resist sharing it with you. While you can of course get duck all year round, wild duck becomes available in October, so try and make the effort to go to a local butcher if you can!

Miso-Duck-Salad.jpg

Duck

Ingredients

1 duck breast
salt
pepper
mixed herbs

Instructions

  1. Preheat oven at 180 degrees celsius.

  2. Place the duck breast skin down on a cold pan and cook on medium heat until skin is browned and slightly crispy. Flip over and cook the base for 1 minute before transferring it onto a baking tray.

  3. Place duck in the oven for 6-10 minutes for medium rare to medium well. Let it rest while you start preparing the greens and dressing. 

Miso Dressing

1 tbsp miso
1 tbsp mirin or white wine vinegar
1 tbsp orange juice
1/2 tsp sugar
2 tbsp sesame oil

Instructions 

Put all the ingredients in a bowl and mix well. 

 Salad

Ingredients

80g kale or chard, chopped
1 orange, sliced
2-3 tomatoes, cut into halves 
60g couscous
85ml water

Instructions

  1. Boil the water and add them to couscous and let it sit for 10mins. Use a fork to lightly stir couscous, breaking up lumps. Set aside to cool.

  2. Toss salad vegetables and couscous together with miso dressing.  Once duck breast has been well rested, sliced it thinly and place them on top of salad. 

Credits
Recipe and Photography by Clarissa Kong