Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Black Garlic-Soy Glaze & Silken Taro Puree

A refined expression of umami featuring succulent duck breast, glazed with fermented black garlic and served over a velvet-smooth taro root puree with ginger-pickled Shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   Prepare the quick-pickle: In a small saucepan, bring rice vinegar, ginger, star anise, and a pinch of sugar to a simmer. Pour over the Shimeji mushrooms and let sit for at least 30 minutes.

2. 02

   For the puree: Boil diced taro root in salted water until tender (approx. 15 mins). Drain and pass through a fine-mesh chinois or ricer. Incorporate warm heavy cream and butter until the texture is silky. Keep warm.

3. 03

   For the glaze: Mash the black garlic into a paste. Combine with soy sauce and mirin in a small pan. Reduce over low heat by half until it coats the back of a spoon.

4. 04

   Score the duck skin in a tight crosshatch pattern without piercing the flesh. Season the skin side generously with sea salt.

5. 05

   Place duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low. Render the fat slowly for 8-10 minutes until the skin is mahogany and glass-crisp.

6. 06

   Flip the duck and cook for 2-3 minutes for medium-rare (internal temp 52°C/125°F). Remove from pan and rest for 8 minutes.

7. 07

   Brush the rested duck generously with the black garlic-soy glaze.

8. 08

   Plating: Spoon a circle of taro puree onto the plate. Slice the duck and fan over the puree. Garnish with the pickled mushrooms and a drizzle of the remaining glaze.