Sichuan Plum Glazed Duck...Sichuan Plum Glazed Duck with Shiitake Dashi Emulsion

A masterclass in contrast: crispy, perfectly rendered pan-seared duck breast paired with a vibrant, spiced Sichuan plum reduction and a velvety, umami-rich shiitake dashi emulsion.

Ingredients

Cooking Instructions

1. 01

   To make the dashi base, steep the kombu and dried shiitake mushrooms in 300ml of filtered water for 15 minutes. Bring to a bare simmer over low heat, hold for 10 minutes, then strain and discard the solids, reserving the intensely aromatic broth.

2. 02

   For the plum reduction: In a small saucepan, combine the chopped plums, ground Sichuan peppercorns, Shaoxing wine, soy sauce, honey, and star anise. Simmer over medium-low heat for 15 minutes until the plums completely collapse and the liquid reduces to a thick, glossy syrup. Pass through a fine-mesh chinois, pressing on solids to extract all juices, and set aside.

3. 03

   Season the scored duck breasts generously with sea salt on both sides. Place them skin-side down in a cold, dry skillet. Turn heat to medium-low to slowly render the duck fat, cooking for 8-10 minutes until the skin is extremely crispy and deep golden brown. Pour off excess fat periodically.

4. 04

   Flip the duck breasts and cook on the flesh side for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Transfer to a warm plate and let rest for 8 minutes before slicing.

5. 05

   While the duck rests, reduce the reserved shiitake dashi broth to approximately 100ml. Keep the liquid at a low simmer and vigorously whisk in the cold, cubed butter one piece at a time to create a glossy, emulsified umami sauce. Season with a tiny splash of soy sauce.

6. 06

   Blanch the baby bok choy in salted boiling water for 1 minute, shock in ice water, then quickly sear the cut side in a smoking hot pan with the toasted sesame oil until lightly charred.

7. 07

   To plate, spoon a generous pool of the Shiitake Dashi Emulsion onto the center of each dish. Slice each duck breast at an angle and arrange over the emulsion. Nestle the charred bok choy alongside. Artfully drizzle the Sichuan Plum Reduction over the duck and finish with microgreens or scallion curls if desired.