Koji-Aged Duck Breast with...Koji-Aged Duck Breast with Five-Spice Jus and Fermented Plum Puree

A sophisticated fusion of umami-rich Shio Koji curing and the vibrant tartness of plum, finished with a professional silk-textured five-spice reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck skin in a fine crosshatch pattern without cutting into the meat. Coat thoroughly in Shio Koji and refrigerate for 2 hours to tenderize and develop umami.

2. 02

   To make the plum puree: Simmer plums, rice vinegar, and honey in a small saucepan over low heat until softened. Blend until completely smooth and pass through a fine-mesh chinois.

3. 03

   In a clean pan, reduce duck stock, five-spice, shallots, and ginger by two-thirds. Strain the solids, return liquid to the pan, and whisk in cold butter cubes one by one to create a glossy, emulsified jus.

4. 04

   Wipe excess koji from the duck and pat dry. Place skin-side down in a cold skillet. Raise heat to medium-low and render fat for 8-10 minutes until the skin is thin, mahogany, and crispy.

5. 05

   Flip the duck and sear for 2 minutes. Transfer to a 180°C oven for 3-4 minutes until a core temperature of 54°C (129°F) is reached for a perfect medium-rare.

6. 06

   Rest the duck on a warm rack for 8 minutes to allow juices to redistribute. Meanwhile, quickly blanch the bok choy and toss in a splash of rendered duck fat and sea salt.

7. 07

   Plate by drawing a curve of plum puree across the center. Top with thick slices of rested duck, a drizzle of the five-spice jus, and a delicate garnish of micro shiso.