Five-Spice Duck Breast with...Five-Spice Duck Breast with Lychee-Hoisin Gastrique & Charred Bok Choy

A masterclass in balance: crispy-skinned duck seasoned with aromatic spices, paired with a vibrant, acidic lychee reduction and smoky charred greens.

Ingredients

Cooking Instructions

1. 01

   Score the duck skin in a fine diamond pattern using a sharp blade, taking care not to pierce the meat. Season the entire breast with salt and five-spice, rubbing well into the scores.

2. 02

   Place breasts skin-side down in a cold stainless steel or cast-iron skillet. Set heat to medium-low. Allow the fat to render slowly for 12-15 minutes, draining excess fat periodically, until the skin is deep mahogany and crisp.

3. 03

   In a small saucepan, combine the lychee puree, hoisin, sake, ginger, and garlic. Simmer over medium-low heat for 8-10 minutes until reduced to a thick, glossy gastrique. Strain through a chinois and set aside.

4. 04

   Increase the skillet heat to medium. Flip the duck and sear the flesh side for 3 minutes for a perfect medium-rare (internal temp 135°F/57°C). Transfer to a warm plate and rest for at least 8 minutes.

5. 05

   Using the same skillet with a coating of duck fat, sear the bok choy cut-side down over high heat until charred (about 2 minutes). Add a splash of water, cover immediately to steam for 45 seconds, then remove.

6. 06

   Carve the duck into precise 1cm slices. Arrange the charred bok choy on a warmed plate, fan the duck slices over the greens, and lacquer with the lychee-hoisin gastrique.

7. 07

   Garnish with a drizzle of toasted sesame oil and micro-herbs. Serve immediately.