Five-Spice Crispy Duck Breast...Five-Spice Crispy Duck Breast with Kumquat-Ginger Gastrique

Pan-seared, perfectly rendered duck breast infused with aromatic Chinese five-spice, complemented by a vibrant, tart kumquat-ginger gastrique and crispy taro nest.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides evenly with 1/2 tsp of kosher salt and the Chinese five-spice powder.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low to slowly render the fat, cooking for 12-15 minutes until the skin is deeply golden and extremely crispy. Pour off the rendered duck fat periodically into a heat-proof container.

3. 03

   Flip the duck breasts and cook for an additional 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Transfer to a warm plate and let rest for 8-10 minutes before slicing.

4. 04

   While the duck renders, prepare the gastrique: In a small saucepan over medium heat, combine the sliced kumquats, grated ginger, honey, and rice vinegar. Bring to a simmer and cook until the liquid reduces to a syrupy consistency, about 8 minutes.

5. 05

   Pour the sake, light soy sauce, and duck stock into the kumquat mixture. Simmer until reduced by half. Remove from heat and whisk in the cold, cubed butter one piece at a time to create a glossy, emulsified glaze. Season with the remaining salt to taste.

6. 06

   Prepare the crispy taro: Soak julienned taro in cold water for 10 minutes to remove excess starch, then pat completely dry. Heat frying oil to 350°F (175°C) in a small pot. Fry the taro until golden and crispy, about 2 minutes. Drain on paper towels and season with a pinch of salt.

7. 07

   To assemble, carve the rested duck breast on a bias into thick slices. Spoon the warm kumquat-ginger gastrique onto the plate, arrange the duck slices over the sauce, and top with a delicate nest of crispy taro and micro shiso.