Five-Spice Duck Breast with...Five-Spice Duck Breast with Sake-Plum Glaze and Silky Edamame Purée

A masterclass in balance: perfectly seared, crispy-skinned duck breast seasoned with aromatic five-spice, served over a vibrant, velvety edamame-wasabi purée and finished with a rich, glossy sake-plum reduction.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the rice vinegar, granulated sugar, and ginger slice. Heat gently until the sugar dissolves. Pour the warm liquid over the shimeji mushrooms in a small bowl, cover, and let steep for 20 minutes to quick-pickle. Drain before serving.

2. 02

   Blanch the edamame in boiling salted water for 3 minutes. Drain immediately and plunge into an ice bath to preserve the vibrant green color. Drain again, then transfer to a high-speed blender with the heavy cream, butter, and wasabi paste. Blend until perfectly smooth and velvety. Season with salt to taste and pass through a fine-mesh chinois. Keep warm.

3. 03

   For the glaze, combine the chopped plums, sake, mirin, soy sauce, brown sugar, and star anise in a saucepan over medium heat. Bring to a simmer and cook until the plums have completely softened and the liquid is reduced to a glossy, syrupy glaze (about 15 minutes). Strain through a fine sieve, pressing to extract all the juices, and set aside.

4. 04

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the flesh. Mix the five-spice powder, crushed Szechuan peppercorns, and flaky sea salt. Season both sides of the duck breasts evenly with the spice rub.

5. 05

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low to slowly render the fat, cooking for 8 to 10 minutes until the skin is deeply golden and extremely crispy. Pour off excess fat, then flip the duck and sear the flesh side for an additional 2 to 3 minutes for a perfect medium-rare (internal temperature of 54°C / 130°F).

6. 06

   Transfer the duck breasts to a warm cutting board and allow them to rest for 5 minutes. Using a very sharp knife, slice the duck diagonally into clean, elegant medallions.

7. 07

   To assemble, spoon a generous pool of the warm edamame purée onto the center of each plate, drawing a clean arc with the back of the spoon. Fan the sliced duck breast over the purée. Drizzle the warm sake-plum glaze elegantly over the meat, and garnish with a cluster of the pickled shimeji mushrooms.