Five-Spice Duck Breast with...Five-Spice Duck Breast with Kabocha Silk, Pickled Mustard Seeds, and Smoked Tea Jus

Crisp-skinned Moulard duck breast infused with Chinese five-spice, complemented by silky kabocha squash purée, tangy pickled mustard pearls, and an aromatic jus infused with Lapsang Souchong tea.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled mustard seeds: In a small saucepan, combine mustard seeds, rice vinegar, 60ml water, granulated sugar, and 1/4 tsp salt. Simmer over medium-low heat for 15 minutes until seeds are plump and tender. Remove from heat and cool completely.

2. 02

   Make the kabocha silk: Steam the kabocha cubes for 18–20 minutes until completely tender. Transfer to a high-speed blender with white miso and 30g of cold butter. Blend on high until ultra-smooth and glossy. Season to taste with sea salt, pass through a fine-mesh chinois, and keep warm.

3. 03

   Prepare the smoked tea jus: In a small pan, bring the duck stock and mirin to a simmer and reduce by half. Remove from heat, add the Lapsang Souchong leaves, cover, and steep for precisely 4 minutes. Strain through a fine sieve, return to low heat, and whisk in the remaining 30g of cold butter to emulsify. Season with sea salt to taste and hold warm.

4. 04

   Season the duck: Pat the scored duck breasts thoroughly dry with paper towels. Season the skin generously with five-spice powder and fine sea salt, ensuring spices penetrate the score lines. Lightly season the flesh side with salt.

5. 05

   Sear the duck: Place the breasts skin-side down in a cold, heavy stainless steel or cast-iron skillet over low-medium heat. Render slowly for 10–12 minutes, spooning away rendered fat periodically, until the skin is deep golden-brown and glass-crisp.

6. 06

   Finish and rest: Flip the breasts and cook flesh-side down for 2–3 minutes for medium-rare (internal temperature 54°C / 130°F). Transfer to a warm cutting board and allow to rest for 8 minutes to redistribute the juices.

7. 07

   Plate: Carve each duck breast into uniform medallions. Swipe a warm swoosh of kabocha silk onto each heated plate. Arrange the sliced duck atop the purée, spoon the glossy smoked tea jus around the plate, dot with pickled mustard pearls, and finish with micro shiso leaves.