Lapsang Souchong Smoked Duck...Lapsang Souchong Smoked Duck with Kabocha Silk and Yuzu-Black Garlic Jus

Pan-roasted dry-aged duck breast delicately infused with Lapsang Souchong tea smoke, paired with a dashi-perfumed kabocha purée, blistered maitake mushrooms, and an umami-rich yuzu-black garlic jus.

Ingredients

Cooking Instructions

1. 01

   Line a heavy wok or roasting pan with heavy-duty foil. Combine Lapsang Souchong tea leaves, uncooked jasmine rice, and brown sugar at the bottom. Place a perforated wire rack over the mixture.

2. 02

   Season the scored duck breasts generously with fine sea salt. Heat the smoking mixture over high heat until wisps of aromatic smoke appear. Place duck breasts skin-side up on the rack, cover tightly with a domed lid or sealed foil, remove from heat, and allow to cold-smoke gently for 8 minutes. Reserve.

3. 03

   Steam the kabocha squash cubes until tender, approximately 15 minutes. Transfer to a high-speed blender with warm ichiban dashi and 30g cold unsalted butter. Blend on high until glossy and velvety. Season with sea salt, then pass through a fine-mesh tamis sieve. Keep warm.

4. 04

   For the jus, simmer roasted duck stock, tamari, mirin, and mashed black garlic in a small saucepan over medium heat until reduced by two-thirds into a syrupy consistency. Whisk in fresh yuzu juice and mount with 15g cold butter off the heat. Keep warm.

5. 05

   Place smoked duck breasts skin-side down into a cold carbon-steel skillet. Place over medium-low heat to slowly render the subcutaneous fat for 8-10 minutes, periodically spooning away excess rendered fat until the skin turns deep mahogany and ultra-crisp. Flip and finish the flesh side for 2 minutes to medium-rare (internal temperature 54°C / 130°F). Rest on a warm rack for 7 minutes.

6. 06

   Sauté maitake clusters in 15g foaming butter over high heat until edges are deeply caramelized and crispy, seasoning with a splash of tamari.

7. 07

   To assemble, swipe a generous arc of warm kabocha silk across each warmed plate. Carve the duck breast across the grain into thick, pristine slices and arrange beside the purée. Scatter seared maitake mushrooms, drizzle with glossy yuzu-black garlic jus, and garnish with red shiso leaves and flaky salt.