Five-Spice Duck Breast with...Five-Spice Duck Breast with Sake-Plum Reduction and Szechuan Cauliflower Purée

An elegant, Michelin-caliber dish featuring pan-seared, crispy-skinned Gressingham duck breast glazed with a rich, tangy sake and black plum reduction, served over a velvety, subtly numbing Szechuan peppercorn cauliflower 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 generously with kosher salt and the Chinese five-spice powder.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Render the fat slowly for 12-15 minutes, pouring off excess fat periodically, until the skin is extremely thin, crispy, and deep golden brown.

3. 03

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Remove the duck from the pan and let it rest on a warm carving board for 10 minutes.

4. 04

   While the duck cooks, combine the chopped plums, sake, mirin, soy sauce, and grated ginger in a small saucepan. Bring to a boil over medium heat, then simmer for 15 minutes until the plums collapse and the liquid reduces to a syrupy glaze. Strain through a fine-mesh sieve, pressing the solids to extract all the juices.

5. 05

   Steam the cauliflower florets until completely tender, about 8-10 minutes. Immediately transfer to a high-speed blender along with the heavy cream, butter, and ground Szechuan peppercorns. Blend on high until completely smooth, silky, and velvety. Season with salt to taste.

6. 06

   To assemble, swipe a generous spoonful of the warm Szechuan cauliflower purée across the center of two warmed plates. Slice the rested duck breasts on a bias and fan them over the purée. Drizzle the warm sake-plum reduction elegantly over the duck and finish with a delicate scatter of microgreens.