Five-Spice Glazed Duck Breast...Five-Spice Glazed Duck Breast with Sake-Plum Reduction and Wasabi-Kabocha Purée

Perfectly seared, five-spice crusted duck breast served over a velvety, wasabi-infused kabocha squash purée and finished with a rich, glossy sake and black plum reduction.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight diamond pattern, being careful not to cut into the meat. Season generously on both sides with sea salt and Chinese five-spice powder. Let sit at room temperature for 15 minutes.

2. 02

   Steam the cubed kabocha squash for 15-20 minutes until completely tender. Transfer to a high-speed blender with the butter, heavy cream, and wasabi paste. Blend on high until completely smooth and velvety. Season with salt to taste, and keep warm.

3. 03

   In a small saucepan, combine the chopped plums, sake, mirin, soy sauce, and grated ginger. Bring to a simmer over medium heat and cook for 15 minutes until the plums have completely broken down. Strain the mixture through a fine-mesh sieve, pressing on the solids, then return the liquid to the pan and reduce over low heat until it coats the back of a spoon.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to gradually render the fat, pouring off excess fat as it accumulates, for about 10-12 minutes until the skin is exceptionally crispy and golden brown.

5. 05

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

6. 06

   To plate, spoon a generous swoosh of the warm wasabi-kabocha purée onto the center of each plate. Fan the sliced duck breast alongside the purée. Drizzle the glossy sake-plum reduction elegantly over the duck, and garnish with micro red shiso.