Miso-Koji Cured Duck Breast...Miso-Koji Cured Duck Breast with Forbidden Black Rice & Yuzu Gastrique

A sophisticated Michelin-style dish featuring umami-rich shio-koji cured duck, served over nutty coconut-infused black rice and finished with a bright yuzu-ginger reduction.

Ingredients

Cooking Instructions

1. 01

   In a small bowl, whisk together the shio koji and red miso. Score the duck breast skin in a crosshatch pattern, being careful not to cut the meat. Rub the marinade into the duck and let it rest for 30 minutes at room temperature.

2. 02

   Combine forbidden rice, 3/4 cup water, coconut milk, and the kaffir lime leaf in a small pot. Bring to a boil, then reduce to a simmer, cover, and cook for 20-25 minutes until tender and liquid is absorbed.

3. 03

   To make the gastrique, combine yuzu juice, honey, grated ginger, and star anise in a small saucepan over medium heat. Simmer until the liquid reduces by half to a syrupy consistency. Strain and set aside.

4. 04

   Wipe the excess marinade off the duck. Place duck breasts skin-side down in a cold stainless steel skillet. Turn the heat to medium-low to slowly render the fat. Cook for about 8-10 minutes until the skin is mahogany and crisp.

5. 05

   Flip the duck and sear the flesh side for 2 minutes. For medium-rare (54°C/130°F internal), remove from pan and let it rest for at least 8 minutes before slicing.

6. 06

   Remove the kaffir lime leaf from the rice. Fluff with a fork. Place a neat mound of rice in the center of the plate.

7. 07

   Slice the duck breast on a bias. Fan the slices over the rice. Drizzle the yuzu gastrique around the plate and garnish with micro wasabi greens.