International Cuisine > Fusion Cuisine > Other Fusion Concepts > French-Japanese Fusion

Miso Glazed Duck Confit with Soba Noodles

A rich and savory French-Japanese fusion dish featuring tender duck confit glazed with miso, served alongside nutty soba noodles and seasonal vegetables.

Prep Time
20 minutes
Cook Time
25 minutes
Servings
2
Ingredients
  • 2 Duck Confit Legs
  • 2 tbsp White Miso Paste
  • 2 tbsp Mirin
  • 1 tbsp Sake
  • 1 tsp Soy Sauce
  • 200 g Soba Noodles
  • 1 tbsp Sesame Oil
  • 1 tsp Ginger, grated
  • 1 clove Garlic, minced
  • 2 Scallions, sliced
  • 100 g Shiitake Mushrooms, sliced
  • 100 g Baby Bok Choy, chopped

Preparing the Miso Glaze

In a small bowl, whisk together the white miso paste, mirin, sake, and soy sauce until smooth. Set aside.

Cooking the Soba Noodles

Cook the soba noodles according to package directions. Drain well and toss with a little sesame oil to prevent sticking. Set aside.

Glazing and Heating the Duck Confit

Preheat oven to 400°F (200°C). Place the duck confit legs skin-side up on a baking sheet lined with parchment paper. Brush generously with the miso glaze. Bake for 15-20 minutes, or until the skin is crispy and golden brown.

Sautéing the Vegetables

While the duck is baking, heat the sesame oil in a large skillet or wok over medium-high heat. Add the ginger and garlic and cook for 30 seconds, or until fragrant. Add the shiitake mushrooms and baby bok choy and cook for 5-7 minutes, or until tender-crisp. Add the cooked soba noodles to the skillet and toss to combine.

Plating and Serving

Divide the soba noodle mixture between two plates. Top with the miso-glazed duck confit. Garnish with sliced scallions and serve immediately.

Nutrition Facts Estimated per 100g of product

  • Calories: 350 kcal
  • Protein: 25g
  • Fat: 20g
  • Carbohydrates: 15g

Other Considerations for Nutrition

Duck confit is high in fat. To reduce fat content, consider removing some of the skin before glazing. Use low-sodium soy sauce to reduce sodium intake.

← Miso Carbonara Nikkei Ceviche with Yuzu Kosho →

FAQ

  • Can I use a different type of noodle?

    Yes, you can use udon noodles or ramen noodles as alternatives.
  • Where can I find duck confit?

    Duck confit can be found at specialty food stores, some supermarkets, or online.
  • Can I make the miso glaze ahead of time?

    Yes, the miso glaze can be made up to 3 days in advance and stored in the refrigerator.