Five-Spice Duck Breast with...Five-Spice Duck Breast with Umeshu-Blackberry Reduction & Edamame Purée

A Michelin-star calibre harmony of rich, crispy-skinned duck breast seasoned with aromatic spices, balanced by a sweet-tart Japanese plum liqueur reduction and a silky-smooth edamame mint purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight, fine crosshatch pattern, taking care not to cut into the meat. Season both sides generously with sea salt, five-spice powder, and ground sansho pepper.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Slowly render the fat for 10-12 minutes until the skin becomes exceptionally thin and golden-crisp. Spoon out excess rendered fat periodically.

3. 03

   Flip the duck breasts and cook on the flesh side for 3-4 minutes for medium-rare (internal temperature of 135°F/57°C). Remove from the pan and let rest on a warm plate for 8 minutes before slicing.

4. 04

   Meanwhile, make the purée: Boil the edamame in salted water for 5 minutes until tender. Drain and immediately transfer to a high-speed blender with the heavy cream, 15g of unsalted butter, fresh mint leaves, and a pinch of salt. Blend on high until completely smooth, then pass through a fine tamis sieve.

5. 05

   For the reduction: In a small saucepan, combine the Umeshu, fresh blackberries, tamari soy sauce, and grated ginger. Simmer over medium heat for 8 minutes, gently crushing the blackberries with a spoon to release their juices. Once reduced to a syrupy glaze, remove from heat and whisk in the remaining 15g of cold butter to emulsify.

6. 06

   To serve, carve the rested duck breasts into thick, elegant slices. Swipe a generous spoonful of the vibrant green edamame purée across each plate, arrange the duck slices over the purée, and artfully drizzle with the Umeshu-blackberry reduction. Garnish with micro-herbs if desired.