Sichuan-Glazed Magret Duck with...Sichuan-Glazed Magret Duck with Black Garlic Emulsion

An exquisite harmony of crispy, tender pan-roasted duck breast brushed with a sweet-spicy Sichuan plum glaze, served alongside a rich black garlic umami emulsion and charred bok choy.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight, shallow crosshatch pattern, taking care not to cut into the meat. Season both sides generously with kosher salt and five-spice powder. Let sit at room temperature for 15 minutes.

2. 02

   For the glaze: In a small saucepan, combine the diced plums, ground Sichuan peppercorns, soy sauce, mirin, Shaoxing wine, honey, and star anise. Simmer over medium-low heat for 15 minutes until plums collapse. Strain through a fine-mesh sieve, pressing to extract all juices, then simmer the liquid further until reduced to a glossy, syrupy glaze.

3. 03

   For the black garlic emulsion: Combine black garlic cloves and warm dashi in a high-speed blender. Blend until smooth, then with the motor running on low, slowly drizzle in the grapeseed oil to emulsify. Season with yuzu juice and salt to taste. Transfer to a squeeze bottle.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low to slowly render the fat, pouring off excess fat as it accumulates, for about 8-10 minutes until the skin is intensely crisp and golden-brown.

5. 05

   Flip the duck breasts over and sear the flesh side for 2-3 minutes, basting with a little of the rendered fat, until the internal temperature reaches 130°F (54°C) for medium-rare. Transfer to a warm plate and let rest for 10 minutes.

6. 06

   While the duck rests, heat a splash of sesame oil in a separate pan over high heat. Sear the halved bok choy cut-side down for 2 minutes until beautifully charred but still retaining its crisp green bite.

7. 07

   Brush the rested duck breasts generously with the Sichuan plum glaze, then slice them crosswise into elegant, clean medallions.

8. 08

   To plate: Draw a modern, sweeping curve of the black garlic emulsion across each plate. Arrange the charred bok choy alongside. Fan out the warm duck breast slices, drizzle with extra plum glaze, and garnish with microgreens and edible flowers.