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

A sophisticated fusion of textures and aromatics featuring succulent duck breast cold-smoked with lemongrass, paired with a velvet spiced plum glaze and ginger-charred bok choy.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern without cutting into the flesh. Season both sides generously with sea salt and the ground toasted Sichuan peppercorns.

2. 02

   Place duck breasts skin-side down in a cold cast-iron skillet. Turn heat to medium-low and render the fat slowly for 12 minutes until the skin is translucent and deeply golden. Flip and sear the flesh side for 2 minutes to seal.

3. 03

   Prepare a smoking chamber: Line a deep pot with foil and place bruised lemongrass and jasmine tea leaves at the bottom. Heat until a light smoke begins to curl. Place a wire rack inside, set the duck on the rack, cover tightly, and cold-smoke off the heat for 8 minutes.

4. 04

   Prepare the reduction: In a small saucepan, combine plums, star anise, soy sauce, and honey. Simmer over medium heat for 15 minutes until the plums break down. Pass through a fine-mesh chinois, pressing on solids to extract all flavor.

5. 05

   In a clean wok, heat 1 tablespoon of the reserved duck fat over high heat. Toss in the ginger and garlic for 30 seconds until fragrant, then sear the bok choy cut-side down until charred and tender-crisp.

6. 06

   Rest the smoked duck for 7 minutes to ensure the internal juices redistribute. Slice into 1/2-inch thick medallions against the grain.

7. 07

   To serve, arrange the charred bok choy in the center of the plate, fan the duck medallions over the greens, and finish with a precise drizzle of the warm plum reduction.