Every now and then I come up with a dish on the fly that in its simplicity also seems so complex. I tend to cook what I have on hand at the moment, adding this, adding that. I feel like my best dishes come from that style of cooking, a feral art.
Miso Garlic Butter:
10 cloves peeled garlic
Vegetable oil to cover
1 cup blonde miso
2 tablespoons soy sauce
1 stick unsalted butter
In a heavy bottom pan add 10 cloves of peeled garlic and cover with a vegetable oil. Cook on low heat until garlic is soft and caramelized set aside to cool. Save oil for vinaigrette or other projects.
In a mixing bowl add 1 cup of miso 2 tablespoons of soy and all 10 cloves of garlic. Mix well. Add in one stick of room temperature unsalted butter and fold together. This would be good used as a vinaigrette base as well. I’d like to add a few pinches of chili flake for spice, but this is optional.
2 pieces of duck breast
1 king oyster mushroom
1 slice good bread like brioche
Season two cleaned and dried mallard breast heavily with black pepper. Smoke at 220°F until Duck reaches an internal temperature of 125°F.
On medium high heat, sauté small mushroom dice until they have nice color strain out of pan and add in duck breast for two minutes adding a tablespoon of the miso garlic paste to coat at the end. Set aside to rest.
Toast a slice of nice bread with butter until golden brown. I used a toast a slice of nice bread with butter until golden brown. Are used a round cookie cutter to make it look nice. Top toast round with diced duck and mushroom mixture and seasoned with truffle salt. I get my truffle salt from Los poblanos in Albuquerque New Mexico. I garnished mine with onion flowers and nasturtium flower petals.