Five-Spice Glazed Duck Breast...Five-Spice Glazed Duck Breast with Miso-Parsnip Silk

A masterclass in balance: succulent pan-roasted duck breast with a crispy, five-spice scored skin, served over a velvety white miso and parsnip purée, finished with a vibrant Szechuan peppercorn and black plum reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern using a sharp knife, being careful not to cut into the meat. Season both sides generously with kosher salt and the Chinese five-spice powder.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Set the heat to medium-low to slowly render the fat and crisp the skin, which should take about 10-12 minutes. Periodically pour off the rendered fat into a bowl (reserve for the bok choy).

3. 03

   Flip the duck breasts and cook the flesh side for 2-3 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Transfer to a warm plate and let rest for 8 minutes before slicing.

4. 04

   For the Parsnip Silk: Boil the chopped parsnips in salted water until completely tender, about 12 minutes. Drain and transfer to a high-speed blender. Add the heavy cream, butter, and white miso paste. Blend on high until ultra-smooth, then pass through a fine-mesh chinois for a silky texture. Keep warm.

5. 05

   For the Szechuan Plum Reduction: In a small saucepan over medium heat, combine the chopped plums, Szechuan peppercorns, soy sauce, mirin, Shaoxing wine, stock, and honey. Bring to a boil, then reduce to a simmer. Cook until the plums break down and the liquid reduces by half into a glossy, syrupy glaze. Strain through a fine sieve, pressing to extract all juices.

6. 06

   In a hot pan, add a tablespoon of the reserved duck fat and sear the halved baby bok choy cut-side down for 2 minutes until lightly charred but still crisp.

7. 07

   To assemble, spoon a generous swipe of the warm Miso-Parsnip Silk onto each plate. Carve the rested duck breasts into thick slices and fan them out next to the purée. Nest the charred bok choy alongside, drizzle the glossy Szechuan plum reduction elegantly over the duck, and garnish with micro-coriander.