Five-Spice Duck Breast with...Five-Spice Duck Breast with Kabocha Purée and Ginger-Plum Reduction

A masterclass in modern Asian gastronomy: succulent, crispy-skinned duck breast seasoned with aromatic five-spice, served over a velvety Japanese kabocha squash purée, and finished with a tart ginger-plum reduction and quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and a light dusting of Chinese five-spice powder.

2. 02

   In a small saucepan over medium heat, combine the chopped plums, grated ginger, Shaoxing rice wine, tamari, and mirin. Simmer for 12-15 minutes until the plums break down and the sauce thickens into a glossy glaze. Strain through a fine-mesh chinois, pressing to extract all juices, and keep warm.

3. 03

   Steam the kabocha squash cubes for 15 minutes until completely tender. Transfer to a high-speed blender, add the heavy cream and chilled butter, and blend on high until silky smooth. Season with salt to taste and keep warm.

4. 04

   Prepare the quick pickle: In a small bowl, whisk the rice vinegar with 1 tablespoon of hot water, a pinch of salt, and a pinch of sugar. Submerge the shimeji mushrooms in the liquid and let pickle for 10 minutes, then drain.

5. 05

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Place over medium-low heat to slowly render the fat and crisp the skin, about 8-10 minutes. Pour off excess fat during cooking. Flip and sear the flesh side for 2-3 minutes for medium-rare (internal temp of 54°C/130°F). Rest for 5 minutes before slicing.

6. 06

   To serve, spoon a generous swoosh of kabocha purée onto each plate. Slice the rested duck breasts and fan them over the purée. Spoon the ginger-plum reduction over the duck, scatter the pickled shimeji mushrooms around, and garnish elegantly with microgreens.