Five-Spice Duck Breast with...Five-Spice Duck Breast with Kumquat-Ginger Glaze and Edamame Purée

Pan-seared, crispy-skinned duck breast glazed with a vibrant, citrusy kumquat reduction, served over a velvety, wasabi-kissed edamame purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern using a very sharp knife, being careful not to cut into the flesh. Season both sides evenly with five-spice powder and flaked sea salt.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat. Cook for 10-12 minutes, pouring off the rendered fat periodically, until the skin is deeply golden and shatteringly crisp.

3. 03

   Flip the duck breasts and cook the flesh side for 3-4 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Transfer to a warm board and let rest for 8 minutes before slicing.

4. 04

   While the duck cooks, boil the edamame in salted water for 3 minutes until tender. Drain immediately and transfer to a high-speed blender with the heavy cream, unsalted butter, dashi stock, and wasabi paste. Blend on high until completely smooth and velvety. Season with salt to taste and pass through a fine chinois if desired.

5. 05

   In a small saucepan, combine the sliced kumquats, grated ginger, mirin, light soy sauce, honey, and star anise. Simmer over medium heat for 6-8 minutes until the mixture reduces to a glossy, syrupy glaze. Discard the star anise.

6. 06

   To assemble, spoon a generous amount of warm edamame purée onto the center of each plate, using the back of the spoon to create an elegant swoosh. Slice the rested duck breast on a sharp bias and fan over the purée. Spoon the warm kumquat-ginger glaze over the duck, garnish with micro shiso and toasted sesame seeds, and serve immediately.