Simon Rimmer served up tasty miso glazed duck with roast potatoes and Asian greens for the festive season on Sunday Brunch.
The ingredients are: 1x 1.5 – 2kg duck, 2 tbs miso paste, 2 tbs soy, 2 tbs mirin, 3 cloves crushed garlic, 1 tbs tamarind, 2 tbs soft dark brown sugar, 2 tbs honey and 1 tbs cider vinegar.
Serve with roasties and Asian greens.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
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