Sichuan Plum Glazed Duck...Sichuan Plum Glazed Duck with Wasabi-Edamame Emulsion

Crisp-skinned duck breast glazed in a vibrant Sichuan peppercorn and black plum reduction, served over a velvety, umami-rich wasabi-edamame purée and garnished with quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled mushrooms: In a small saucepan, heat the rice vinegar, caster sugar, and a pinch of salt until dissolved. Pour the hot liquid over the trimmed shimeji mushrooms and set aside to infuse.

2. 02

   Create the plum reduction: In another saucepan, combine the chopped plums, crushed Sichuan peppercorns, sake, mirin, and soy sauce. Simmer over medium-low heat for 15 minutes until the plums break down. Strain through a fine-mesh sieve, pressing to extract all juices. Return the liquid to the pan and reduce until a glossy, syrupy glaze forms.

3. 03

   Make the edamame emulsion: Puree the blanched edamame with the warm dashi stock in a high-speed blender until completely smooth. Pass through a tamis (fine drum sieve) for an ultra-fine texture. Return to a clean pan, heat gently, and whisk in the cold butter and wasabi paste until emulsified. Season to taste with sea salt.

4. 04

   Cook the duck: Place the duck breasts skin-side down in a cold, dry skillet. Place over low-medium heat to slowly render the fat, about 8-10 minutes, until the skin is deeply golden and extremely crispy. Pour off excess fat periodically to maintain crispness.

5. 05

   Sear and rest: Flip the duck breasts and cook for an additional 2-3 minutes for medium-rare (internal temp of 54°C/130°F). Remove from the heat, brush the skin generously with the Sichuan plum glaze, and let rest on a warm board for 5 minutes.

6. 06

   Plate the dish: Spoon a vibrant pool of the warm green edamame emulsion onto each plate. Carve the rested duck breasts into thick, elegant slices and fan them over the emulsion. Spoon additional plum reduction over the duck, and garnish with drained pickled shimeji mushrooms and micro coriander.