Miso-Glazed Duck Breast with Sautéed Spinach & Mushroom Rice

Ingredients

• 2 duck breasts (about 6 oz each), skin scored
• 2 tablespoons white miso paste
• 1 tablespoon mirin
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon grated ginger
• 1 cup cooked rice
• 4 cups spinach
• 1 cup sliced mushrooms
• 1 tablespoon sesame oil
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together the miso paste, mirin, soy sauce, and ginger to make the glaze.
2. Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat.
3. Season the duck breasts with salt and pepper.
4. Heat a skillet over medium-low heat. Place the duck breasts skin-side down in the skillet and cook for 8-10 minutes, or until the skin is crispy and golden brown. Pour off any rendered fat.
5. Flip the duck breasts and cook for another 3-5 minutes for medium-rare, or longer for more well-done meat.
6. Brush the miso glaze over the duck breasts during the last 2 minutes of cooking.
7. Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing.
8. In the same skillet (or a separate one), heat sesame oil over medium heat.
9. Add the mushrooms and cook until softened, about 5 minutes.
10. Stir in the spinach and cook until wilted, about 2 minutes.
11. Add the cooked rice and green onions to the skillet and cook for another 2 minutes, stirring to combine.
12. Slice the duck breast and serve over the spinach and mushroom rice. Serve immediately.