Miso-Glazed Duck Breast with...Miso-Glazed Duck Breast with Sichuan Plum Reduction

An elegant fusion of perfectly seared, tender duck breast brushed with a sweet miso glaze, served over a silky ginger-edamame purée and drizzled with a vibrant Sichuan peppercorn and plum reduction.

Ingredients

Cooking Instructions

1. 01

   Prep the duck: Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the meat. Season generously with kosher salt on both sides, and let rest at room temperature for 15 minutes.

2. 02

   Make the plum reduction: In a small saucepan, combine chopped plums, Sichuan peppercorns, Shaoxing wine, 2 tbsp soy sauce, brown sugar, and star anise. Simmer over medium-low heat for 20 minutes until the plums completely break down. Strain through a fine-mesh sieve, pressing to extract all juices. Return the liquid to the heat and reduce until it reaches a syrupy glaze consistency.

3. 03

   Make the edamame purée: Boil the edamame in heavily salted water for 5 minutes until tender. Drain and immediately transfer to a high-speed blender with the grated ginger, coconut cream, and butter. Blend on high until completely smooth and vibrant green. Pass through a fine chinois for a silky Michelin-grade texture. Season with salt to taste and keep warm.

4. 04

   Quick-pickle the radishes: Toss the sliced radishes with the rice vinegar and a pinch of salt in a small bowl. Set aside for garnish.

5. 05

   Whisk the miso glaze: In a small bowl, combine the white miso paste, mirin, and 1 tsp of soy sauce until smooth.

6. 06

   Sear the duck: Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to render the fat slowly, about 8-10 minutes. Pour off the rendered fat continuously to keep the skin contact direct and ensure it becomes extremely crispy.

7. 07

   Finish the duck: Turn the breasts over and cook for another 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). During the last minute of cooking, brush the crispy skin generously with the miso glaze. Remove the duck from the pan and let it rest on a cutting board for 5 minutes before slicing.

8. 08

   Assemble and Plate: Spoon a generous pool of the warm ginger-edamame purée onto the center of each plate. Slice the duck breast at an angle and fan it over the purée. Artfully drizzle the Sichuan plum reduction around the plate. Garnish with the pickled radish slices and micro cilantro.