Grilled Five Spice Duck, Spring Mix Salad with Miso Vinaigrette

Five Spice Duck:

The recipe is from Corinne Trang’s The Asian Grill cookbook – although I’ve tweaked it just a tad.

⅓ cup made up of half tamari and half fish sauce*
⅓ cup of sugar
1½ tsp on Chinese Five Spice powder
3 or 4 cloves of garlic
A thumb-size piece of ginger, peeled and chopped
1 Thai chili pepper – with the seeds (optional)
2 to 4 small duck breasts

Put everything other than the duck breasts in a food processer, and run until everything is chopped fine into a marinade. Put the duck breasts in a zip top bag, then pour in the marinade. Make sure that marinade covers each breast completely. Put in to the fridge for six hours.

Pre-heat the grill to 500°. Grill the duck breasts for about 6 minutes – turning them every other minute, checking them every 30 seconds. Do not leave them unattended – they will catch on fire.

* The original recipe calls for “⅓ cup of light soy sauce or fish sauce”. But since I never have light soy sauce – and prefer tamari – I just split the difference and thin out the tamari with the fish sauce.

Spring Mix Salad:

For the salad, I just get a bag of “baby spring mix” greens, add some julienne carrots and shaved shallots. I usually put avocado on top, but I forgot to get some.

Miso Vinaigrette Dressing:

Mix equal parts miso paste, rice wine vinegar and mirin together. Then add one clove on minced garlic per tablespoon of miso. I usually put a little bit more garlic in there… Mix well. This stuff lasts a while, and is good on just about any greens.

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Recommend beverage: The Crux Fermentation Project‘s DoubleCross Dark Saison.