Miso-marinated Peking duck with cherry-glazed bok choy

Ingredients:

Duck

• 1 Peking duck weighing 2.2 - 2.5 kg.
• 1 tbsp. honey
• 2 cups soy sauce
• 1 cup cold black coffee
• 1/4 cup finely chopped ginger
• 1/4 cup light miso paste
• 1/3 cup brown sugar
• 1 orange, cut in half
• 1 lemon, cut in half
• 1 lime, cut in half

Bok choy

• 4 small heads bok choy, split lengthwise
• 1/4 cup peanut butter
• 1 small piece of ginger root
• 1 tbsp mirin
• 3 tablespoons soy sauce
• 1/4 cup chicken broth
• 1 tbsp light miso paste
• 2 tablespoons of cornstarch dissolved in 2 tablespoons of water
• 1 package (340 g) frozen pitted cherries, thawed and drained

Preparation:

1. Using a fork, pierce the duck's skin all over to allow the marinade to penetrate the meat and allow excess fat to drain freely. Combine the honey, soy sauce, coffee, ginger, miso paste, and brown sugar in a bowl until the sugar and paste are thoroughly dissolved. Squeeze the citrus juice into the marinade, then stuff the duck's cavity with the squeezed citrus halves.
2. Place the duck in a 2-liter zip-lock freezer bag, then pour the marinade over it. Seal and refrigerate for 24 hours.
3. The next day, remove the duck from the marinade and pat it dry with paper towels. Preheat the oven to 230°C.
4. Place the duck on a rack set in a roasting pan. Tuck the wing tips under the duck and tie the legs with kitchen string. Roast the duck for 20 minutes first. At a high temperature, the surface of the duck, coated with sugars, will caramelize and take on a rich mahogany color.
5. After 20 minutes, reduce the oven temperature to 160°C and roast the duck for 1 hour.
6. Serve according to taste preferences.
   
   

   Bok choy

   
   You can start cooking the bok choy 10 minutes before the duck is done. Heat a large skillet over medium heat. Add the peanut oil.
   
   Fry the cabbage, cut side down, for about 1 minute, until golden brown. Drain the oil. Pound the ginger thoroughly with the blunt side of a knife. The bruised root will release tons of flavor. Add the ginger to the pan with the bok choy, then add the mirin, soy sauce, and chicken broth. Gently stir in the miso.
   
   Stir in the cornstarch mixture, then let the sauce simmer and thicken for a few minutes. Stir in the cherries, a pinch of salt, and freshly ground white pepper.