Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Sichuan Pepper Jus and Five-Spice Plum Purée

A masterful harmony of crispy-skinned duck breast, vibrant spiced plum gel, and a glossy, aromatic Sichuan peppercorn-infused jus, finished with crispy taro and micro-shiso.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight diamond pattern, taking care not to cut into the flesh. Season both sides generously with sea salt.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Slowly render the duck fat for 12-15 minutes, pouring off excess fat as it accumulates, until the skin is golden brown and exceptionally crispy.

3. 03

   Flip the duck breasts and cook on the flesh side for 2-3 minutes, aiming for an internal temperature of 54°C (130°F) for medium-rare. Remove from the pan and let rest on a warm board for 8 minutes before slicing.

4. 04

   For the plum purée, combine the chopped plums, honey, grated ginger, five-spice powder, and 2 tablespoons of water in a small saucepan over medium heat. Simmer for 10 minutes until the plums are soft. Transfer to a high-speed blender, process until silky smooth, and pass through a fine chinois. Set aside warm.

5. 05

   For the Sichuan pepper jus, discard all but 1 tablespoon of duck fat from the pan. Add the crushed Sichuan peppercorns and toast for 30 seconds until fragrant. Deglaze with Shaoxing rice wine, scraping up the browned bits. Pour in the duck stock and light soy sauce, then reduce by two-thirds until a glossy syrup forms. Strain the jus through a fine mesh sieve and whisk in the cold butter off the heat to emulsify.

6. 06

   Flash-fry the julienned taro root in hot neutral oil (180°C/350°F) for 1-2 minutes until crispy and light golden. Drain on paper towels and season with a pinch of salt.

7. 07

   To plate, paint a dramatic swipe of the warm plum purée across each plate. Slice the duck breasts into thick, elegant medallions and arrange them alongside the purée. Spoon the glossy Sichuan pepper jus around the plate, then garnish the duck with the crispy taro nest and micro shiso leaves.