Tea-Smoked Duck Magret with...Tea-Smoked Duck Magret with Spiced Plum Glaze & Black Garlic Dashi Puree

Precision-seared duck breast infused with fragrant Lapsang Souchong smoke, served alongside a silky black garlic-dashi emulsion, compressed nashi pear, and a glossy five-spice plum reduction.

Ingredients

Cooking Instructions

1. 01

   Toss the thinly shaved Nashi pear rounds with rice vinegar and a pinch of fine sea salt. Vacuum-seal or place under weight to compress for at least 30 minutes to achieve translucency.

2. 02

   Line a heavy wok with heavy-duty foil. Combine the Lapsang Souchong tea, uncooked rice, Demerara sugar, and crushed star anise in the base. Place a wire smoking rack above the mixture.

3. 03

   Season the duck breasts evenly with fine salt. Place them skin-side up on the rack. Cover tightly with a domed lid or foil. Heat the wok over medium-high until wisps of aromatic smoke form, smoke gently for 5 minutes off heat, then remove duck breasts and pat completely dry.

4. 04

   For the puree, simmer the black garlic cloves, dashi, and white miso in a small saucepan for 8 minutes until soft. Transfer to a high-speed blender, blitz until ultra-smooth, and emulsify with 20g of cold cubed butter. Pass through a fine chinois; season and keep warm.

5. 05

   For the reduction, combine chopped plums, Shaoxing wine, tamari, mirin, and five-spice in a sauté pan. Simmer over medium heat until plums break down (about 12 minutes). Strain through a fine sieve, pressing out solids, then reduce liquid over low heat until glossy and nappe. Swirl in 10g cold butter.

6. 06

   Place the smoked duck breasts skin-side down in a cold cast-iron skillet. Set over medium-low heat to render fat slowly for 8-10 minutes until deeply golden and crisp. Flip, baste with remaining 15g butter for 2-3 minutes until internal core reaches 54°C (medium-rare). Rest meat on a warm wire rack for 8 minutes.

7. 07

   To plate: Carve each duck breast on a slight bias into thick, pristine medallions. Swoosh a velvety arc of black garlic puree onto warmed plates. Lay the duck against delicate folds of compressed Nashi pear, drizzle generously with the five-spice plum reduction, and finish with red shiso microgreens.