Koji-Cured Duck Breast with...Koji-Cured Duck Breast with Spiced Plum Glaze and Charred Maitake

A sophisticated marriage of dry-aged poultry technique and East Asian umami, featuring tender koji-cured duck, crisp lacquered skin, an aromatic star anise and black plum reduction, and smoky charred maitake mushrooms.

Ingredients

Cooking Instructions

1. 01

   Rub the duck breasts completely with shio koji and let cure uncovered in the refrigerator on a wire rack for 6 to 12 hours. Wipe off excess koji thoroughly with a paper towel and temper at room temperature for 20 minutes before cooking.

2. 02

   In a heavy-bottomed saucepan, combine the quartered plums, Shaoxing wine, mirin, tamari, star anise, Szechuan peppercorns, and ginger. Simmer over medium heat until the plums break down completely, about 12 minutes.

3. 03

   Add the rich duck stock to the plum mixture and simmer until reduced by two-thirds into a glossy, nappe-consistency sauce. Strain through a fine chinois, pressing gently to extract pure juice, then return to low heat and whisk in the cold cubed butter. Keep warm.

4. 04

   Heat neutral frying oil to 160°C (320°F) in a small pan. Fry the paper-thin lotus root slices until pale golden and crisp, about 90 seconds. Drain immediately on paper towels and season with fine sea salt.

5. 05

   Place the duck breasts skin-side down in a cold cast-iron skillet over medium-low heat. Slowly render the subcutaneous fat for 10-12 minutes, tilting and draining liquid fat as it accumulates, until the skin turns exceptionally crisp and deep mahogany.

6. 06

   Flip the duck breasts flesh-side down and sear for an additional 2 to 3 minutes until internal temperature hits 54°C (129°F) for medium-rare. Transfer to a warm cutting board and rest for 8 minutes.

7. 07

   In a searing-hot pan with 1 tsp of reserved rendered duck fat and sesame oil, char the maitake clusters rapidly over high heat until edges are caramelised and crisp yet tender, about 3 minutes. Season with a drop of tamari and flaky salt.

8. 08

   Carve each rested duck breast at a slight diagonal into uniform slices. Artfully smear the spiced plum reduction across warmed ceramic plates, arrange the duck alongside the charred maitake clusters, crown with crispy lotus root chips, and finish with micro red shiso and flaky sea salt.