Serves 10
Ingredients:
3 piece Moulard Duck Breast (single Breast)
½ cup red Miso
1 cup Sake
1 bunch Scallion (green onions) cut up fine
10 pieces Small Maui Onion
1 cup Brown Sugar
2 bay leaf
4 cups Small-diced onion
½ cup Unsalted Butter
½ PINT Cream
1 slice Bacon Fine Diced
2 whole Eggs
2 Egg yolks
S&P
1 oz Cumin seed
1 bunch Mitsuba
Procedure:
Duck: clean and prepare the duck breast one night before.
place in a shallow pan.
In a bowl add miso, sake and Scallions and mix till smooth
Cover the Breast with This Liquid, and Let sit over night
Onion: peel the 10 maui or sweet onion and put in a shallow container
add ¼ cup of butter and 1 cup Brown sugar, bay leaf and S&P and spread evenly over onions .
cover with aluminum foil and place in a 250o oven for six hours or until very soft. Taking off the aluminum after 3 hours while basting
Stuffing:
Take 4 cups fine diced onions and sauté in ¼ cup butter make sure no color.
Sautee till soft.
Add cream and s&p. cook 3 Minutes and Pull off the onion mixture from the heat and add eggs one by one into the creamy onions . Let Cool down.
When Onions are soft cut the top off and take all layers of onion out except one fill this one with the onion stuffing and sprinkle cumin seed and place in a 450o oven with the onion liquid for 15-18 min or until golden brown.
Roast Duck in a cold pan ,skin side down on a medium heat so it doesn't burn render the fat and spoon the hot fat onto of the bare miso breast cook about 7- 10 min till medium rare to medium turn over on meat just to sear the flesh and take off heat and rest.
Place the onion on a plate , cut 1 thick slice and sauce with the onion jus glaze garnish with mitsuba