Five-Spice Glazed Duck Breast...Five-Spice Glazed Duck Breast with Shiitake Dashi and Charred Bok Choy

A Michelin-star calibre dish featuring crispy, tender duck breast coated in a vibrant, spiced plum glaze, balanced by an earthy shiitake dashi emulsion.

Ingredients

Cooking Instructions

1. 01

   To make the dashi: Combine water, kombu, and dried shiitake mushrooms in a small pot. Bring to a gentle simmer over medium-low heat for 15 minutes. Strain the broth, reserving the liquid. Thinly slice the rehydrated shiitakes and set aside.

2. 02

   To make the plum glaze: In a saucepan over medium heat, combine the chopped plums, dark soy sauce, mirin, grated ginger, and five-spice powder. Simmer for 10 minutes until the plums break down. Blend until smooth, then strain through a fine mesh sieve. Keep warm.

3. 03

   Score the skin of the duck breasts in a tight crosshatch pattern. Season generously with salt. Place the duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low and render the fat for 8-10 minutes until the skin is deeply golden and crispy. Flip and cook for 2-3 minutes for medium-rare. Transfer to a board to rest for 5 minutes.

4. 04

   In a separate pan over high heat, add 1 tablespoon of the rendered duck fat. Sear the halved baby bok choy cut-side down for 2 minutes until beautifully charred. Drizzle with toasted sesame oil and season with salt.

5. 05

   Reduce 1/2 cup of the reserved shiitake dashi in a small saucepan by half over medium-high heat. Remove from heat and rapidly whisk in the cold unsalted butter to emulsify into a glossy sauce.

6. 06

   To plate: Slice the rested duck breast at an angle. Spoon an elegant swath of the plum glaze onto each plate. Arrange the duck slices, charred bok choy, and sliced shiitake mushrooms. Spoon the glossy dashi emulsion around the plate and garnish with microgreens.