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

A masterclass in balance: rich, crispy-skinned duck breast glazed with a sweet-tart spiced plum reduction, served alongside a silky carrot purée infused with the gentle warmth of Szechuan peppercorns.

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 sea salt and the Chinese five-spice powder. Let rest at room temperature.

2. 02

   For the purée, boil the sliced carrots in salted water until completely tender (about 12-15 minutes). Drain, reserving a cup of cooking water. Transfer carrots to a high-speed blender with the cold butter, ground Szechuan peppercorns, and a splash of the reserved water. Blend until silky smooth, adjust seasoning with salt, and pass through a fine-mesh chinois. Keep warm.

3. 03

   In a small saucepan, combine the chopped plums, light soy sauce, mirin, grated ginger, and honey. Simmer over medium heat for 10 minutes until the plums break down. Press the mixture through a fine sieve into a clean pan, discarding the solids, and reduce over low heat until it coats the back of a spoon.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat. Cook for 8-10 minutes without moving, until the skin is extremely crispy and golden brown. Pour off excess fat, flip the duck, and cook for another 2-3 minutes for medium-rare. Remove from pan and let rest for 5 minutes before slicing.

5. 05

   In the same skillet with a tablespoon of residual duck fat, sear the halved baby bok choy cut-side down over high heat for 2 minutes until lightly charred. Drizzle with sesame oil and a pinch of salt.

6. 06

   To plate, swipe a generous spoonful of the warm Szechuan carrot purée across each plate. Slice the duck breasts into thick medallions and fan them over the purée. Spoon the glossy plum glaze over the duck, place the charred bok choy alongside, and garnish with microgreens.