Sichuan-Spiced Duck Breast with...Sichuan-Spiced Duck Breast with Umami Plum Reduction

A masterclass in culinary balance: crispy, five-spice scored duck breast paired with a velvety, tart plum glaze and earthy shiitake-kombu dashi wilted greens.

Ingredients

Cooking Instructions

1. 01

   To make the dashi, combine the water, dried shiitake mushrooms, and kombu in a small saucepan. Bring to a bare simmer over low heat and steep for 15 minutes. Strain the broth and set aside, discarding the kombu and reserving the mushrooms for garnish if desired.

2. 02

   Pat the duck breasts completely dry with paper towels. Season the skin and flesh generously with kosher salt, ground Sichuan peppercorns, and five-spice powder, pressing the spices into the scored skin.

3. 03

   Place the duck breasts skin-side down in a cold, dry stainless steel skillet. Place over medium-low heat. Cook for 10-12 minutes, pouring off the rendered fat continuously into a jar, until the skin is paper-thin, deeply golden, and exceptionally crispy.

4. 04

   Flip the duck breasts and cook on the flesh side for 3-4 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Transfer the duck to a warm plate and let it rest for 8 minutes before slicing.

5. 05

   While the duck rests, prepare the glaze. In a clean saucepan, combine the chopped plums, Shaoxing wine, light soy sauce, honey, and 1/4 cup of the prepared shiitake dashi. Simmer over medium heat for 10 minutes until the plums completely break down. Blend until smooth, pass through a fine-mesh sieve, and reduce until a glossy, coat-the-back-of-a-spoon consistency is achieved.

6. 06

   Heat 1 tablespoon of the reserved duck fat in a wok or skillet over high heat. Add the ginger matchsticks and grated garlic, stir-frying for 30 seconds until fragrant. Add the tatsoi and toss rapidly for 1-2 minutes until wilted but still vibrant green. Finish with a drizzle of toasted sesame oil.

7. 07

   To serve, carve the rested duck breasts at an angle into thick, elegant slices. Pool the warm plum reduction on the plate, arrange a neat mound of wilted tatsoi alongside, and fan the duck slices on top. Garnish with microgreens or fine scallion curls.