Prepare all the ingredients.
Peel and finely grate the fresh ginger.
Wash and finely chop the lemon grass.
With a whisk, mix together the ginger, lemon grass, 1 tbsp honey, 2 tbsp oil and soy sauce.
Wash the duck breasts and pat dry with kitchen paper.
Slash the skin of the duck with a sharp knife in the shape of a diamond and coat the skin with 1 tbsp honey. Place the duck breasts in the marinade and leave to marinate for 3 hours.
Wash the sprouts in a sieve and drain.
Wash the spring onions and cut into fine strips.
Slice the marinated ginger into thin strips.
Mix the sprouts, ginger and spring onions in a bowl.
Remove the duck breasts from the marinade (reserve the marinade for the sauce) and pat dry with kitchen paper. Heat the remaining oil in a pan and fry the duck breasts for 4-5 minutes each side over a medium heat then keep warm.
For the sauce, mix the cornflour with 3-4 tbsp water. Place the miso paste and 100ml water in a pan. Stir with a whisk and bring to the boil. Add the marinade and cornflour mix, stir, boil again and cook until slightly thickened. Pour the sauce through a sieve. Cut the duck breast into slices and serve sprinkled with sprouts and sauce.