Sichuan-Glazed Duck Breast with...Sichuan-Glazed Duck Breast with Plum-Miso Reduction & Charred Bok Choy

A Michelin-star calibre dish featuring perfectly rendered, crispy-skinned duck breast glazed in a complex Sichuan peppercorn and sweet plum-miso reduction, served alongside ginger-scented charred baby bok choy.

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 fleur de sel and half of the ground Sichuan peppercorns.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Slowly render the fat for 12-15 minutes, pouring off excess fat continuously, until the skin is golden brown and extremely crispy.

3. 03

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 54°C / 130°F). Remove from the pan and let rest on a warm board for 10 minutes before slicing.

4. 04

   In the same skillet, leave 1 tablespoon of duck fat. Sauté the grated ginger and garlic for 1 minute over medium heat until fragrant. Add the chopped plums, Shaoxing wine, soy sauce, honey, and the remaining Sichuan peppercorns. Simmer for 6-8 minutes until the plums have completely broken down.

5. 05

   Remove the plum mixture from the heat, whisk in the white miso paste, and pass the sauce through a fine-mesh chinois, pressing firmly with a ladle to extract all the polished, glossy glaze. Keep warm.

6. 06

   In a separate hot pan, sear the halved baby bok choy cut-side down in a splash of rendered duck fat for 2 minutes until caramelized. Add 2 tablespoons of water, cover immediately, and steam for 1 minute until tender-crisp.

7. 07

   Slice the rested duck breast at an elegant angle. Spoon a vibrant pool of the Sichuan plum-miso reduction onto the plate, arrange the sliced duck on top, and flank with the charred baby bok choy. Garnish with a final touch of sea salt flakes.