Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Five-Spice Plum Glaze and Kabocha Purée

Crispy-skinned duck breast seasoned with five-spice, served over a velvety miso-infused kabocha squash purée, and drizzled with a rich plum reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with Chinese five-spice powder and sea salt.

2. 02

   Steam the cubed kabocha squash for 15 minutes until fork-tender. Transfer immediately to a high-speed blender with unsalted butter, white miso paste, and heavy cream. Blend on high until completely smooth and velvety, then keep warm.

3. 03

   In a small saucepan, combine the chopped plums, soy sauce, mirin, brown sugar, and grated ginger. Simmer over medium-low heat for 12 minutes until the plums have broken down. Strain through a fine-mesh sieve, pressing to extract all juices, to yield a glossy glaze.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat, cooking for 8-10 minutes until the skin is deep golden brown and crispy. Spoon out excess fat during rendering.

5. 05

   Flip the duck breasts and cook for another 3-4 minutes for medium-rare (internal temperature of 54°C/130°F). Transfer to a warm board and let rest for 5 minutes before slicing.

6. 06

   To plate, swipe a generous spoonful of the warm kabocha purée across each plate. Fan the sliced duck breast over the top, drizzle with the plum glaze, and garnish elegantly with pickled shimeji mushrooms and micro coriander.