Five-Spice Lacquered Duck with...Five-Spice Lacquered Duck with Forbidden Rice & Star Anise Plum Reduction

Succulent pan-seared duck breast glazed in a complex aromatic five-spice reduction, served atop nut-rich black forbidden rice and finished with a vibrant, spiced plum gastrique.

Ingredients

Cooking Instructions

1. 01

   Rinse the forbidden rice under cold water. Combine with chicken broth in a small pot, bring to a boil, then reduce to a simmer. Cover and cook for 30-35 minutes until tender and liquid is absorbed. Keep warm.

2. 02

   Score the duck breast skin in a tight cross-hatch pattern, being careful not to cut into the meat. Season both sides with sea salt.

3. 03

   In a small saucepan, combine the chopped plums, mirin, soy sauce, star anise, and ginger. Simmer over medium heat for 15 minutes until plums have broken down. Strain through a fine-mesh sieve, pressing on solids. Return liquid to pan and reduce until syrupy.

4. 04

   Whisk the honey and five-spice powder into 2 tablespoons of the plum reduction to create the lacquer.

5. 05

   Place duck breasts skin-side down in a cold stainless steel skillet. Turn heat to medium-low. Render the fat for 8-10 minutes, spooning out excess fat frequently, until the skin is golden and ultra-crispy.

6. 06

   Turn the heat to medium-high. Flip the duck and sear the flesh side for 2 minutes. Brush the crispy skin side generously with the five-spice lacquer.

7. 07

   Transfer the skillet to a preheated oven at 200°C (400°F) for 3-4 minutes for medium-rare. Remove and let the duck rest for at least 8 minutes before slicing.

8. 08

   To plate, place a neat mound of forbidden rice in the center. Slice duck on a bias and fan over the rice. Drizzle the star anise plum reduction around the plate and garnish with micro-shiso.