For festive occasions, you might crave an extraordinary dish. Daniela Bystrická offers one option – a perfectly flavored duck. The first step begins three days in advance, but trust us, the wait for the koji enzymes to work is worth it.

We thank Olomouc for the recipe and recommend you give it a try.

Shiokoji Duck Breast

Method:

1. Clean the duck breast and score the skin (crosshatch)
2. Place in a vacuum bag, add Shiokoji – enough to coat the breast on all sides – and vacuum seal.
3. Leave in the fridge for 3 days!
   
   

Parsley Miso Purée

Ingredients:

• Parsley – 350 g
• Onion – 1 piece
• Pea miso – 4 tbsp
• Chicken broth – 250 ml
• Cream 31% – 75 ml
• Buttermilk – 200 ml
• Dried garlic – 0.5 tbsp
• Nutritional yeast – 2 tbsp
• Oil

Method:

1. Peel and finely chop the parsley and onion
2. Sauté both in oil until golden, add nutritional yeast and garlic
3. Add broth and cream, simmer briefly
4. Season with miso and buttermilk
5. Blend into a smooth purée
   
   

Red Wine and Juniper Sauce

Ingredients:

• Onion – 1 piece
• Juniper – 1 tbsp (4-5 g)
• Red wine – 300 ml
• Sugar – 1 tbsp
• Reduced chicken broth – 70 ml
• Duck breast drippings
• Butter – 70 g

Method:

1. Sauté finely chopped onion in the duck drippings until translucent
2. Add juniper and fry briefly
3. Sprinkle with sugar
4. Add red wine and reduce to a glaze
5. Pour in reduced chicken broth
6. Add cold butter cubes and mix

Serving

1. Rinse the shiokoji duck in cold water, pat dry, and season with pepper
2. Place on a cold pan and cook slowly
3. As the duck releases fat, spoon it over the meat from the top
4. Cooking time varies by duck size, generally 5–10 minutes
5. Let the cooked breast rest at room temperature for half the time it was on the pan
6. No need to salt the duck, shiokoji will do the work

For additional garnish, you can use onions poached in red wine or pickled parsley, cooked 3–5 minutes in a sweet-sour brine. Pomegranate seeds or fresh cranberries cooked in wine with sugar also work wonderfully.

Enjoy your meal!