I was leafing through David Chang's book, Momofuku, and saw a recipe I just needed to make. Miso butter. What a great idea. I have been playing with miso and incorporating it into all kinds of different dishes. Right now I am loving Dens Miso, which is just miso mixed with saki, mirin, and sugar. It gets cooked down somewhat for our applications and cooled. I love this stuff. It is just the right mix of salty and sweet. So why not incorporate this into miso butter. Soft but still solid butter is mixed 50/50 with miso. Mixed well so there are no discernable chunks of either component.
For this dish, I wanted to work on an app for an upcoming dinner. I wanted to pair duck and asparagus. So I borrowed much of the concept from Chang's dish. Starting with broiled asparagus, topped with some of our aforementioned puny duck breasts. The miso butter in a quenelle, and the quail eggs just poached.
Very tasty, but for the final dish I think we will change: 1. Better duck breasts obviously. 2. I would change the three quail eggs to a single smallish duck egg. and 3. I would have a mix of white and green asparagus.
No comments:
Post a Comment