Miso-Cured Duck Breast with...Miso-Cured Duck Breast with Black Garlic Emulsion & Matsutake Dashi

An elevated dish combining tender miso-cured duck breast with a rich black garlic emulsion, served alongside a delicate matsutake mushroom dashi broth.

Ingredients

Cooking Instructions

1. 01

   Whisk red miso paste, mirin, and sake together in a bowl until smooth. Coat the meat side of the duck breasts with the cure, cover, and chill for 4 hours. Wipe clean before cooking.

2. 02

   Steep dried matsutake mushrooms in warm ichiban dashi stock for 20 minutes. Place over low heat and gently simmer for 10 minutes to extract aroma, then strain through fine cheesecloth and keep warm.

3. 03

   Blend black garlic cloves, yuzu juice, and light soy sauce in a high-speed blender. Slowly emulsify with 25g of cold butter until velvety and glossy. Season to taste and transfer to a squeeze bottle.

4. 04

   Score the duck breast skin in a fine cross-hatch pattern without piercing the flesh. Season the skin side with sea salt.

5. 05

   Place duck breasts skin-side down in a cold skillet. Bring heat to medium-low and gradually render fat for 10-12 minutes until skin is deeply browned and paper-thin crispy.

6. 06

   Flip duck breasts, add remaining 15g butter to skillet, and baste for 2-3 minutes until internal temperature reaches 54°C (130°F) for medium-rare. Rest on a warm rack for 8 minutes.

7. 07

   Slice duck breast against the grain into fan cuts. Plate dots of black garlic emulsion, lay duck slices adjacent, garnish with micro shiso, and pour warm matsutake dashi tableside.