Step: 1/12

Prepare all the ingredients.

Step: 2/12

Peel and finely grate the fresh ginger.

Step: 3/12

Wash and finely chop the lemon grass.

Step: 4/12

With a whisk, mix together the ginger, lemon grass, 1 tbsp honey, 2 tbsp oil and soy sauce.

Step: 5/12

Wash the duck breasts and pat dry with kitchen paper.

Step: 6/12

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.

Step: 7/12

Wash the sprouts in a sieve and drain.

Step: 8/12

Wash the spring onions and cut into fine strips.

Step: 9/12

Slice the marinated ginger into thin strips.

Step: 10/12

Mix the sprouts, ginger and spring onions in a bowl.

Step: 11/12

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.

Step: 12/12

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.