Five-Spice Lacquered Duck Breast...Five-Spice Lacquered Duck Breast with Shiitake-Dashi Emulsion

A masterclass in balance: succulent, crispy-skinned duck breast glazed in a rich five-spice plum reduction, served over gently wilted baby bok choy and a velvety, umami-rich shiitake dashi emulsion.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously with kosher salt and the five-spice powder on both sides. Allow to sit at room temperature for 15 minutes.

2. 02

   In a small saucepan, combine the dried shiitakes, kombu, and filtered water. Bring to a bare simmer over low heat for 15 minutes to extract a concentrated dashi. Strain and reserve the warm liquid; discard solids.

3. 03

   To make the glaze, combine the plum jam, soy sauce, mirin, and half of the sliced ginger in another small saucepan. Simmer over medium-low heat until reduced to a syrupy consistency, about 8 minutes. Strain through a fine-mesh sieve and keep warm.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low to slowly render the fat. Cook undisturbed for 10-12 minutes until the skin is golden and ultra-crispy. Flip and cook the flesh side for 3-4 minutes until medium-rare (internal temperature of 135°F/57°C). Remove and rest for 8 minutes.

5. 05

   While the duck rests, pour off all but 1 tablespoon of duck fat from the skillet. Toss in the remaining ginger and halved baby bok choy. Sear for 2 minutes until tender-crisp. Drizzle with toasted sesame oil and a pinch of salt.

6. 06

   For the emulsion, heat 100ml of the reserved shiitake dashi in a clean pan. Off the heat, vigorously whisk in the cold, cubed butter one piece at a time until the sauce is creamy, glossy, and slightly frothy.

7. 07

   Slice the rested duck breasts on a bias. Spoon the warm shiitake-dashi emulsion onto the center of each plate. Arrange the bok choy, fan the sliced duck over the greens, and lacquer the crispy skin generously with the five-spice plum glaze. Serve immediately.