Yuzu-Soy Lacquered Duck Breast...Yuzu-Soy Lacquered Duck Breast with Five-Spice Parsnip Silk

A refined interpretation of pan-Asian flavors featuring succulent duck breast finished with a bright citrus glaze, served over a velvet-smooth parsnip purée and garnished with crispy shiitake 'earth'.

Ingredients

Cooking Instructions

1. 01

   Prepare the Parsnip Silk: Boil parsnips in salted water until very tender. Drain and blend with heavy cream and five-spice until completely smooth. While blending, emulsify 20g of butter into the purée. Pass through a fine-mesh chinois for a silky texture. Keep warm.

2. 02

   Create the Lacquer: In a small saucepan, combine yuzu juice, soy sauce, mirin, and honey. Simmer over medium heat until reduced by half into a syrupy consistency. Set aside.

3. 03

   Prep the Duck: Score the duck skin in a fine diamond pattern, being careful not to cut into the flesh. Season generously with sea salt.

4. 04

   Sear the Duck: Place duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low. Render the fat for 8-10 minutes until the skin is deep golden and crispy. Remove excess fat throughout the process.

5. 05

   Finish the Duck: Flip the duck and sear for 2-3 minutes for medium-rare (internal temp 52°C/125°F). During the last minute, brush the skin liberally with the yuzu-soy lacquer. Remove and let rest for 8 minutes.

6. 06

   Crisp the Mushrooms: In the remaining duck fat, fry the shiitake slices until crisp and dark. Drain on paper towels.

7. 07

   Assembly: Place a large swoosh of Parsnip Silk on the plate. Slice the duck into 1cm medallions and arrange atop the purée. Drizzle remaining lacquer over the duck. Garnish with crispy shiitakes and shiso.