Five-Spice Duck Breast with...Five-Spice Duck Breast with Edamame-Wasabi Purée and Plum-Sake Reduction

A masterfully balanced dish featuring perfectly rendered, crispy-skinned duck breast infused with Chinese five-spice, served over a silky, vibrant edamame-wasabi purée and drizzled with a rich, glossy plum-sake reduction.

Ingredients

Cooking Instructions

1. 01

   Pat the duck breasts dry with paper towels. Using a sharp knife, score the skin in a tight, shallow crosshatch pattern, being careful not to cut into the flesh. Season both sides evenly with kosher salt and Chinese five-spice powder.

2. 02

   In a small saucepan of boiling salted water, blanch the edamame for 3 minutes until tender. Drain and immediately transfer to a high-speed blender with the heavy cream, butter, and wasabi paste. Blend on high until ultra-smooth. Pass the purée through a fine-mesh chinois for a silky, Michelin-star finish. Season with a pinch of salt and keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Place the skillet over medium-low heat to slowly render the fat. Cook undisturbed for 8-10 minutes, periodically pouring off excess fat from the pan, until the skin is deeply golden and exceptionally crispy.

4. 04

   Flip the duck breasts and cook for an additional 3-4 minutes, or until the internal temperature reaches 54°C (130°F) for medium-rare. Transfer the duck to a warm cutting board and let rest for 8 minutes before slicing.

5. 05

   Discard all but 1 tablespoon of duck fat from the skillet. Return to medium heat, add the chopped plums, and sauté for 2 minutes. Deglaze the pan with sake, scraping up the browned bits from the bottom. Stir in the mirin, soy sauce, and brown sugar. Simmer for 5-6 minutes until the plums break down and the sauce reduces to a glossy, syrupy consistency. Strain through a fine sieve, pressing to extract all juices.

6. 06

   To plate, swipe a generous spoonful of the warm edamame-wasabi purée across the center of each plate. Slice the rested duck breasts on the bias and fan them elegantly over the purée. Spoon the warm plum-sake reduction around the dish, and garnish with fresh micro coriander.