Five-Spice Crispy Duck Breast...Five-Spice Crispy Duck Breast with Sichuan-Plum Reduction and Edamame-Wasabi Purée

An elegant, Michelin-caliber fusion of crispy five-spice crusted duck breast, served over a velvety edamame-wasabi purée and finished with a glossy, aromatic Sichuan peppercorn and plum reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously with sea salt and the Chinese five-spice powder on both sides. Allow to sit at room temperature for 15 minutes.

2. 02

   To make the reduction, combine the chopped plums, Shaoxing wine, crushed Sichuan peppercorns, star anise, black vinegar, soy sauce, and honey in a small saucepan. Bring to a simmer over medium heat and cook until the plums are completely broken down, about 12-15 minutes.

3. 03

   Strain the plum mixture through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the juices. Simmer the strained liquid over low heat until it reduces to a glossy, syrupy consistency. Keep warm.

4. 04

   For the purée, place the blanched edamame, heavy cream, and butter in a high-powered blender. Blend on high until completely smooth. Stir in the wasabi paste and season with sea salt to taste. Pass through a chinois or fine sieve for an ultra-velvety texture; keep warm.

5. 05

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Slowly render the duck fat for about 8-10 minutes, pouring off excess fat as it accumulates, until the skin is exceptionally thin and crispy.

6. 06

   Flip the duck breasts and cook for an additional 2-3 minutes for medium-rare (internal temp of 54°C/130°F). Remove from the pan and let rest on a warm board for 8 minutes before slicing.

7. 07

   To plate, swipe a generous spoonful of the warm edamame-wasabi purée across each plate. Slice the rested duck breasts into thick medallions and fan them over the purée. Drizzle the Sichuan-plum reduction elegantly around the plate, and garnish with coriander microgreens.