Steamed Duck Breast with Mustard-Vinegar-Miso Dressing

Although today duck meat is quite expensive and so is not an everyday food, wild duck has been an important protein source to the Japanese since olden days. My mother prepared this duck dish whenever she could get very fresh duck meat, either from one of my father’s patients or from a butcher. She cooked the duck submerged in a flavored broth in the steamer. This indirect heating produced very tender and juicy meat. The duck was then sliced, mounded with strips of long onion, and served wit