Sichuan-Spiced Duck Breast with...Sichuan-Spiced Duck Breast with Miso-Kabocha Purée and Pickled Shimeji

An exquisite harmony of rich pan-seared duck, sweet-savory Japanese squash, and bright, acidic pickled mushrooms, finished with a glossy spiced plum reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the quick-pickled shimeji: Combine rice vinegar, sugar, ginger, and 50ml of water in a small saucepan. Bring to a boil, then pour the hot liquid over the shimeji mushrooms in a sterile jar. Let steep at room temperature for at least 30 minutes.

2. 02

   Make the Kabocha purée: Steam the cubed Kabocha squash until completely tender, about 15 minutes. Transfer to a high-speed blender with the white miso paste and cubed cold butter. Process until velvety smooth. Season with a pinch of salt, pass through a fine-mesh chinois, and keep warm.

3. 03

   Prepare the spiced plum reduction: In a small saucepan, combine the chopped plums, soy sauce, mirin, sake, and five-spice powder. Simmer over medium-low heat until the plums break down and the liquid reduces to a syrupy glaze (about 15 minutes). Strain through a fine sieve, pressing on the solids, and set aside.

4. 04

   Prep the duck: Score the skin of the duck breasts in a tight diamond pattern, taking care not to cut into the meat. Season both sides generously with sea salt and the ground Sichuan peppercorns.

5. 05

   Cook the duck: Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 10-12 minutes until the skin is golden brown and extremely crisp. Pour off excess fat periodically. Flip the breasts and sear the flesh side for 2-3 minutes for medium-rare. Rest on a warm board for 8 minutes before slicing.

6. 06

   Plate the dish: Spoon a generous swipe of warm miso-kabocha purée onto each plate. Fan the sliced duck breast alongside. Arrange a small cluster of drained pickled shimeji mushrooms. Drizzle the warm plum glaze over the duck and garnish with micro coriander.