Five-Spice Duck Breast with...Five-Spice Duck Breast with Black Garlic Jus and Edamame Purée

An elegant, Michelin-caliber Asian-fusion masterpiece featuring perfectly rendered, crispy five-spice duck breast served over a silky, vibrant edamame-miso purée and finished with a rich black garlic reduction.

Ingredients

Cooking Instructions

1. 01

   Pat the duck breasts dry with paper towels. Using a very sharp knife, score the skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides evenly with Chinese five-spice powder and 1 teaspoon of kosher salt. Let sit at room temperature for 15 minutes.

2. 02

   Prepare the edamame purée. Boil the edamame in salted water for 5 minutes until tender. Drain, reserving 1/4 cup of the cooking water. Immediately transfer the edamame to a high-powered blender with the white miso, heavy cream, unsalted butter, grated ginger, and a splash of the reserved water. Blend on high until ultra-smooth. Pass the purée through a fine-mesh chinois or sieve for a silky, Michelin-grade texture. Cover and keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry stainless steel pan. Place over medium-low heat. This slow process allows the fat to render beautifully and the skin to become ultra-crispy. Render for 12 to 15 minutes, occasionally pouring off excess fat, until the skin is deeply golden brown.

4. 04

   Flip the duck breasts and cook on the flesh side for 3 to 4 minutes for medium-rare (an internal temperature of 135°F / 57°C). Remove from the pan and let rest on a cutting board for 8 to 10 minutes before carving.

5. 05

   To make the black garlic jus, pour off all but 1 teaspoon of duck fat from the pan. Return to medium heat and add the black garlic cloves, mashing them slightly with a wooden spoon. Deglaze the pan with the mirin, scraping up any fond. Add the duck stock, soy sauce, and honey. Simmer for 5 minutes until the sauce coats the back of a spoon. Strain through a fine-mesh sieve and keep warm.

6. 06

   To plate, spoon a generous pool of the warm edamame purée onto the center of each plate, using the back of the spoon to create an elegant swoop. Slice the rested duck breasts on a bias. Fan the sliced duck over the purée. Drizzle the glossy black garlic jus around the plate. Garnish delicately with microgreens and edible petals.