Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Spiced Plum-Umeshu Glaze

A Michelin-star calibre dish featuring perfectly rendered, crispy-skinned duck breast paired with a luxurious, tangy Japanese plum liqueur glaze and flash-charred baby tatsoi.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern using a sharp knife, taking care not to cut into the flesh. Season both sides generously with flaky sea salt.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Allow the fat to slowly render for 8 to 10 minutes, spooning off excess fat as it accumulates, until the skin is thin, golden, and exceptionally crispy.

3. 03

   Flip the duck breasts and cook for an additional 2 to 3 minutes for medium-rare (internal temperature of 57°C / 135°F). Remove the duck from the pan and let it rest on a warm board for 10 minutes. Reserve 1 tablespoon of duck fat in the skillet, discarding the rest.

4. 04

   In a small saucepan, combine the chopped plums, Umeshu, soy sauce, mirin, grated ginger, star anise, and five-spice powder. Simmer over medium heat for 10-12 minutes until the plums have completely broken down. Strain the mixture through a fine-mesh sieve, pressing to extract all juices, then return the liquid to the saucepan and simmer until it reduces to a glossy, syrupy glaze.

5. 05

   Reheat the skillet with the reserved duck fat over high heat. Add the minced garlic and halved tatsoi. Sear for 1 to 2 minutes until the leaves are slightly wilted and the stems are lightly charred but still crisp. Drizzle with toasted sesame oil.

6. 06

   Carve the rested duck breast into thick, elegant slices. Artfully arrange the charred tatsoi on warmed plates, fan the duck slices alongside, and spoon the warm spiced plum-umeshu glaze over the crispy duck skin. Garnish with microgreens if desired.