Tea-Smoked Duck Breast with...Tea-Smoked Duck Breast with Spiced Plum Reduction and Kabocha Silk

Lapsang souchong-perfumed duck breast with crisp skin, resting atop a velvety kabocha squash purée, paired with a tart-sweet spiced plum reduction and bright pickled mustard seeds.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled mustard seeds: In a small saucepan, bring mustard seeds, rice vinegar, mirin, and 30ml water to a low simmer. Cook gently for 15 minutes until plump and tender. Cool to room temperature and reserve.

2. 02

   Make the kabocha silk: Steam the cubed kabocha over high heat until fork-tender (approx. 15 minutes). Transfer immediately to a high-powered blender with warm cream and 40g of the chilled butter; blend until perfectly glossy and silky. Season with fine sea salt and pass through a fine-mesh tamis. Keep warm.

3. 03

   Prepare the reduction: In a saucier, combine chopped plums, Shaoxing wine, duck stock, tamari, and star anise. Simmer over medium heat until the liquid reduces by two-thirds and plums break down completely. Strain through a fine chinois, pressing gently. Return liquid to low heat and mount with the remaining 20g cold butter to achieve a high-gloss lacquer.

4. 04

   Smoke the duck: Line a deep cast-iron wok or smoking pot with heavy-duty foil. Scatter tea leaves, jasmine rice, and brown sugar across the base. Place a wire rack 2 inches above the mixture. Season duck breasts with salt. Heat the wok over high heat until wisps of fragrant smoke appear, place duck breasts on the rack skin-side up, seal tightly with foil and a lid, and smoke over medium-low heat for exactly 6 minutes. Remove from heat and rest.

5. 05

   Sear the duck: Place the smoked duck breasts skin-side down into a cold, heavy stainless skillet. Set over medium-low heat to slowly render the fat until the skin becomes deep amber and crackling crisp (approx. 8–10 minutes). Flip and kiss the flesh side for 90 seconds until the internal temperature reaches 52°C (125°F) for medium-rare. Rest for 8 minutes on a warm board before carving.

6. 06

   Plating: Spoon a smooth arc of kabocha silk across each warmed presentation plate. Slice each duck breast into four thick medallions and fan over the purée. Drizzle the warm plum reduction around the plate, dot with pickled mustard seeds, and garnish delicately with fresh micro shiso.