Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Five-Spice Plum Glaze and Charred Bok Choy

Tender duck breast with an ultra-crispy skin, glazed in an aromatic Chinese five-spice and black plum reduction, served alongside smoky charred baby bok choy and ginger-infused parsnip puree.

Ingredients

Cooking Instructions

1. 01

   Pat the duck breasts thoroughly dry. Score the skin in a fine diamond pattern without piercing the flesh, then season generously with salt and five-spice powder.

2. 02

   Place the duck breasts skin-side down in a cold stainless steel or cast-iron skillet over medium-low heat. Render the fat slowly for 10-12 minutes until deep golden and crisp, draining excess fat as needed.

3. 03

   Flip the breasts and sear the flesh side for 3-4 minutes for medium-rare (internal temperature of 55°C/131°F). Transfer to a warm plate and rest for 8-10 minutes.

4. 04

   In a small saucepan over medium heat, combine diced plums, Shaoxing wine, tamari, honey, grated ginger, and garlic. Simmer for 8 minutes until the plums break down and the sauce coats the back of a spoon; pass through a fine sieve for a silky texture.

5. 05

   In the remaining duck fat over high heat, sear the halved bok choy cut-side down for 2 minutes until charred, then finish with a drizzle of toasted sesame oil and sea salt.

6. 06

   Carve the rested duck breasts into thick diagonal slices. Spoon the warm plum glaze across the plate, arrange the duck alongside the charred bok choy, and finish with a sprinkle of flaky sea salt.