Five-Spice Roasted Duck Breast...Five-Spice Roasted Duck Breast with Plum-Ginger Reduction and Silk Taro Purée

An elegant, modern Asian masterpiece featuring perfectly seared, spiced duck breast served over a velvety taro purée, balanced by a vibrant, sweet-tart plum reduction.

Ingredients

Cooking Instructions

1. 01

   For the Taro Purée: Steam the diced taro root until fork-tender, about 15-20 minutes. Transfer to a high-speed blender with coconut cream, unsalted butter, and a pinch of salt. Blend until completely smooth and velvety. Keep warm.

2. 02

   For the Plum-Ginger Reduction: In a small saucepan, combine the chopped plums, grated ginger, Shaoxing rice wine, soy sauce, honey, and star anise. Simmer over medium-low heat for 15 minutes until plums break down. Strain through a fine-mesh sieve, pressing to extract all juices. Return liquid to saucepan and reduce until it coats the back of a spoon.

3. 03

   For the Duck: Toast and grind the Sichuan peppercorns, then mix with five-spice powder and sea salt. Pat the duck breasts dry and score the skin in a tight crosshatch pattern, being careful not to cut into the flesh. Rub the spice blend thoroughly on both sides of the breasts.

4. 04

   Place duck breasts skin-side down in a cold, dry skillet over medium-low heat. Render the fat slowly for 8-10 minutes until the skin is golden brown and extremely crispy. Pour off excess fat periodically to maintain crispness.

5. 05

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temp of 135°F / 57°C). Remove from heat and let rest on a warm plate for 8 minutes before slicing.

6. 06

   To Assemble: Spoon a generous pool of Silk Taro Purée onto the center of each warmed plate. Slice the rested duck breasts at an angle and fan them neatly over the purée. Drizzle the warm Plum-Ginger Reduction around the plate and garnish delicately with micro cilantro.