Tea-Smoked Duck Magret with...Tea-Smoked Duck Magret with Umeboshi Gastrique and Matsutake Puree

An exquisite harmony of dry-aged duck breast cold-smoked over Jasmine tea leaves and star anise, accompanied by a silken Matsutake mushroom puree, charred baby leeks, and a vibrant tart-sweet umeboshi reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shiso Oil: Blanch 8 shiso leaves in boiling salted water for 5 seconds, shock in ice water, squeeze completely dry, and blend on high speed with grapeseed oil for 2 minutes. Strain through a fine chinois lined with cheesecloth and chill immediately.

2. 02

   Setup Tea Smoke: Line the bottom of a heavy wok with aluminum foil. Add the jasmine rice, green tea leaves, Demerara sugar, and crushed star anise. Place a smoking rack 2 inches above the mixture.

3. 03

   Cold Smoke the Duck: Heat the wok until fragrant white smoke begins to billow. Place the seasoned, dry duck breasts skin-side up on the rack, cover tightly with a domed lid, remove from direct heat, and allow to infuse in the residual aromatic smoke for 12 minutes.

4. 04

   Prepare Matsutake Puree: Sweat minced shallots in 15g of butter over gentle heat until translucent. Add sliced matsutake and cook until softened. Deglaze with dashi stock and simmer until reduced by half. Transfer to a high-speed blender, emulsify with 25g of cold butter until glossy and velvet-smooth, season with sea salt, and keep warm.

5. 05

   Make Umeboshi Gastrique: In a small copper saucepan, combine hon-mirin and rice vinegar. Reduce by two-thirds over medium heat. Whisk in umeboshi paste and simmer gently until a syrupy, lacquer-like consistency forms. Strain through fine mesh.

6. 06

   Sear the Duck Magret: Place the smoked duck breasts skin-side down into a cold cast-iron pan. Turn heat to medium-low and gently render the fat for 10-12 minutes until deeply golden and crisp. Flip and cook flesh side for 2 minutes, basting with rendered fat to reach an internal temperature of 54°C (130°F) for medium-rare. Rest on a warm board for 8 minutes.

7. 07

   Char the Leeks: In the residual duck fat, quickly sear baby leeks over high heat until charred blistered edges form while retaining an interior crunch. Season with sea salt.

8. 08

   Plating: Carve each duck breast on a bias into elegant medallions. Swoosh a generous base of warm matsutake puree across each warmed ceramic plate. Arrange duck slices adjacent to the puree, flanked by charred baby leeks. Dot with the glossy umeboshi gastrique, drizzle droplets of bright green shiso oil around the perimeter, and crown with fresh micro shiso leaves and flakes of Maldon sea salt.