Lemongrass-Infused Duck Breast with...Lemongrass-Infused Duck Breast with Star Anise Plum Reduction

Succulent pan-seared duck breast infused with aromatics, served with a velvety five-spice plum reduction and delicate crispy taro hay.

Ingredients

Cooking Instructions

1. 01

   Score the duck skin in a fine diamond pattern, being careful not to cut into the flesh. Rub the flesh side with minced lemongrass and ginger, then refrigerate for 30 minutes to infuse.

2. 02

   To make the reduction, combine plums, star anise, mirin, and soy sauce in a small saucepan. Simmer over medium-low heat until the plums collapse and the liquid reduces by half. Strain through a chinois (fine-mesh sieve), pressing for solids, and keep warm.

3. 03

   Rinse the taro matchsticks in cold water to remove starch, pat thoroughly dry, and flash-fry in 180°C (350°F) oil until golden and crisp. Drain on paper towels and season lightly with fine sea salt.

4. 04

   Place the duck breasts skin-side down in a cold, heavy-bottomed skillet. Place over medium-low heat and render the fat slowly for 10-12 minutes until the skin is mahogany and extremely crisp.

5. 05

   Flip the duck and sear the flesh side for 2-3 minutes for medium-rare (internal temp 52°C/125°F). Remove from pan and rest for 8 minutes before slicing.

6. 06

   To plate, carve the duck into thick slices. Spoon a vibrant circle of plum reduction onto the plate, fan the duck slices over the sauce, and top with a generous mound of taro hay and micro-cilantro.