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Pan-Seared Duck Breast with Miso-Soy Glaze, Avocado–Lime Purée and Sautéed Shiitake–Bok Choy

2 plates · 4.6 g net carbs

4.6g Net carbs 45.4g Fat 64g Protein 707.7 kcal

4.6g Net carbs · 45.4g Fat · 64g Protein · 707.7 kcal

Pan-Seared Duck Breast with Miso-Soy Glaze, Avocado–Lime Purée and Sautéed Shiitake–Bok Choy

4.6 g net carbs  ·  45 min  ·  medium

P 64 g  ·  F 45.4 g  ·  707.7 kcal

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45 min
medium

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This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 20 min  ·  cook 25 min  ·  total 45 min  ·  difficulty medium

Pan-seared then oven-finished duck breast is paired with a miso-soy pan glaze and an avocado-lime purée. Shiitake mushrooms and bok choy are sautéed in ghee to provide an earthy, wilted green component alongside the bird. The duck skin is rendered until deeply golden and the pan juices are reduced with miso and soy into a glossy glaze that coats the slices. The avocado-lime purée is emulsified into a silky, cool contrast and finished with toasted sesame seeds for crunchy texture.

Ingredients

  • duck breast600 g
    Duck, Wild, breast, meat only, raw
  • avocado120 g
    Avocado, Raw
  • lime juice12 g
    Lime juice, Raw
  • soy sauce20 ml
  • miso paste6 g
    Miso
  • shiitake mushrooms40 g
    Mushrooms, Shiitake
  • bok choy70 g
    Cabbage, Bok choy, raw
  • avocado oil20 ml
    Oil, Avocado
  • sesame oil8 ml
  • sesame seeds10 g
  • ghee15 g
    Ghee, Clarified butter
  • salt4 g
    Salt, Table
  • black pepper2 g
    Spices, Pepper, black

Equipment

  • ovenproof skillet
  • blender
  • wire rack

Method

  1. Score the skin of the duck breast shallowly in a crosshatch pattern, pat the skin dry and season both sides with salt and black pepper.
  2. Place an ovenproof skillet over medium-high heat, add avocado oil, and lay the duck breasts skin-side down; render the fat and sear without moving until the skin is deeply golden and crisp, tilting the pan and spooning off excess fat as it renders.
  3. Preheat the oven to 180°C (350°F) while the skin renders; when the skin is crisp, transfer the skillet to the oven and roast until the breasts reach the desired doneness, then remove and tent to rest.
  4. While the duck roasts, halve and mash the avocado with lime juice and a pinch of salt until the purée reaches the desired texture, adjusting with a quick pulse in a blender for a silkier result.
  5. Combine miso paste, soy sauce and sesame oil in a small bowl and whisk; return the duck skillet to medium heat with the pan juices, whisk in the miso mixture off high heat and reduce briefly until the glaze is glossy.
  6. In a separate skillet, warm ghee, sauté shiitake mushrooms until they are well browned, add bok choy and cook until stems are tender and leaves have wilted.
  7. Slice the rested duck breast across the grain, spoon the miso-soy glaze over the slices, arrange avocado-lime purée and the sautéed shiitake–bok choy alongside, and finish by sprinkling toasted sesame seeds over the plate.
Score the skin of the duck breast shallowly in a crosshatch pattern, pat the skin dry and season both sides with salt and black pepper.

Tips

Pro tip

  • Score the duck skin shallowly to help fat render evenly and to promote crisping.
  • Use a blender or a fork to adjust purée texture: pulse briefly for a chunky mash or blend until completely smooth.
  • Toast sesame seeds briefly in a dry pan for a minute to amplify aroma before plating.

Frequently asked questions

What can I use instead of miso paste?
Use a small amount of soy sauce mixed with a touch more sesame oil as a substitution; this keeps the salty-umami profile but removes the fermented body that miso contributes, so expect a slightly thinner glaze.
Can I replace ghee for sautéing the vegetables with another fat?
Yes; avocado oil works as a neutral, high-heat alternative and preserves vegetable browning, but it will impart less buttery aroma than ghee.
Why didn't the duck skin get crispy?
The skin likely had excess surface moisture or the pan wasn't hot enough; dry the skin thoroughly, score it, start in a hot pan and allow fat to render without moving the breast until the skin is deeply golden.
Why did the glaze become grainy or separate?
If the miso mixture is added to pan juices at too high a heat it can seize; remove the pan from direct high heat, whisk the miso-soy mixture in off heat until glossy, then return briefly to warm to finish.
How should I store leftovers, and how do I reheat them?
Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per plate

Primary macros

4.6g Net carbs 4% 40% 56%
Net carbs Fat Protein
4.6 gNet carbs
64 gProtein
45.4 gFat
6.4 gFiber
707.7Calories

Net carbs: 11 g total carbohydrate minus 6.4 g fiber = 4.6 g.

Electrolytes

Na1663 mgSodium
K1316 mgPotassium
Mg120 mgMagnesium

Minerals

Calcium
52 mg
Iron
14.70 mg
Magnesium
120 mg
Phosphorus
674 mg
Potassium
1316 mg
Zinc
3.38 mg
Copper
1.227 mg
Selenium
—

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
162 µg
Vitamin B12
—

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

463.2 g per plate

13 figures are unavailable. Nothing was estimated in its place.

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Published 21 October 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.