Miso-Glazed Muscovy Duck with...Miso-Glazed Muscovy Duck with Yuzu-Infused Jus and Black Rice Soil

A refined balance of fatty duck breast rendered to perfection, glazed with umami-rich miso and brightened by a sharp yuzu reduction, served over earthy, crisp black rice textures.

Ingredients

Cooking Instructions

1. 01

   Boil the black rice in salted water until overcooked (approx. 25 mins). Drain, spread on a baking sheet, and dehydrate in a low oven at 100°C for 15 minutes, then flash-fry in hot oil for 5 seconds until puffed to create 'rice soil'.

2. 02

   Score the duck breast skin in a fine crosshatch pattern without piercing the flesh. Season the skin side heavily with sea salt.

3. 03

   In a small bowl, whisk the miso paste, mirin, and sake until smooth to create the glaze.

4. 04

   Place duck breasts skin-side down in a cold stainless steel pan. Place over medium-low heat and render the fat slowly for 10-12 minutes, pouring off excess fat frequently, until the skin is mahogany and glass-crisp.

5. 05

   Flip the duck and cook for 2 minutes for medium-rare. Remove from pan and let rest on a warm plate for 8 minutes.

6. 06

   While resting, deglaze the pan with yuzu juice and duck stock. Reduce by two-thirds until syrupy. Whisk in cold butter cubes one by one to emulsify into a glossy jus.

7. 07

   Brush the miso glaze onto the skin of the rested duck. Place under a hot broiler for 30-45 seconds until the glaze bubbles and caramelizes.

8. 08

   Briefly sauté the Shimeji mushrooms in rice vinegar and a teaspoon of duck fat until tender.

9. 09

   Carve the duck into thick slices. Plate atop a line of black rice soil, arrange mushrooms around the side, and spoon the yuzu jus around the base. Garnish with micro-cilantro.