Pan-Seared Five-Spice Duck Breast...Pan-Seared Five-Spice Duck Breast with Kabocha Purée and Pickled Shimeji

Succulent duck breast infused with Chinese five-spice, served over a silky, ginger-scented kabocha squash purée, balanced by tart pickled shimeji mushrooms and a rich plum-sake reduction.

Ingredients

Cooking Instructions

1. 01

   For the pickled mushrooms, combine rice vinegar, 30ml water, and sugar in a small saucepan over medium heat. Bring to a simmer to dissolve the sugar, then add the shimeji mushrooms. Remove from heat and set aside to steep.

2. 02

   Steam the kabocha squash cubes for 15 minutes or until completely tender. Transfer to a high-speed blender with the butter, grated ginger, heavy cream, and a pinch of salt. Blend until silky smooth and keep warm.

3. 03

   In another small saucepan, combine the chopped plums, sake, soy sauce, mirin, and honey. Simmer over medium-low heat for 15 minutes until the plums have completely broken down and the sauce has reduced to a syrupy glaze. Strain through a fine-mesh sieve and keep warm.

4. 04

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides with five-spice powder and sea salt. Place the breasts skin-side down in a cold skillet.

5. 05

   Place the skillet over medium-low heat and render the duck fat slowly for 8-10 minutes until the skin is deeply golden and crispy. Flip the breasts and cook for an additional 2-3 minutes for medium-rare. Remove from pan and let rest for 5 minutes before slicing.

6. 06

   To plate, spoon a generous sweep of the warm kabocha purée onto each plate. Slice the rested duck breast and fan it over the purée. Drizzle the warm plum-sake glaze over the meat, then garnish with the drained pickled shimeji and a light drizzle of toasted sesame oil.