Orange Soy-Glazed Duck with Miso Kumara and Vegetables

Steps

1. Oven to 200°C. Line an oven tray with baking paper.
2. In a bowl, combine all orange soy-glazed duck ingredients (except duck). Trim duck of overhanging skin and discard. Pull remaining skin off duck, in one piece – use fingers to get under skin and skin will pull off. Set aside one piece of skin and discard other. Add breasts to glaze to marinate.
3. Toss kumara on prepared tray with miso paste and a drizzle of oil (do not season with salt as miso is salty). Roast for about 12 minutes, until tender and just starting to caramelise. Cut bok choy in half lengthways and thinly slice; trim ends from beans and slice 1cm. Dice duck skin 1cm.
4. Heat a dry, fry-pan on medium heat. Toast sesame seeds for 1–2 minutes, shaking pan, until golden. Remove from pan. Add duck skin to pan and cook, stirring, until golden and crispy, 3–4 minutes. Remove from pan and drain on paper towel. Leave 2 teaspoons of duck fat in pan and discard remainder
5. Reduce heat to low-medium. Remove duck from marinade (reserve marinade), shaking off excess, and cook for 3–4 minutes each side, until golden and cooked medium (depending on thickness). Remove from pan, cover with foil, and rest for 2 minutes before slicing thinly.
6. Wipe pan out with paper towels, add a drizzle of oil and increase heat to medium. Stir-fry bok choy and beans for 2 minutes until wilted but still crunchy. Add reserved marinade and cook for 30 seconds or until sauce becomes syrupy. Remove from heat.
7. Divide miso kumara and vegetables between plates. Top with sliced orange soyglazed duck and sprinkle over crispy duck skin and sesame seeds.