Pan-Seared Five-Spice Duck Breast...Pan-Seared Five-Spice Duck Breast with Ginger-Parsnip Silk and Plum-Hoisin Jus

An elegant, Michelin-caliber dish featuring perfectly rendered, crispy-skinned five-spice duck breast paired with a velvety ginger-parsnip puree and a rich, tangy spiced plum reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern without cutting into the flesh. Season generously with salt and the Chinese five-spice powder on both sides.

2. 02

   In a small saucepan, combine chopped parsnips, grated ginger, heavy cream, and enough water to just cover. Simmer over medium heat until parsnips are completely fork-tender (approx. 15 minutes). Transfer to a high-speed blender, add butter, and process until silky smooth. Season to taste with sea salt and keep warm.

3. 03

   For the jus, combine the quartered plums, Shaoxing wine, hoisin sauce, and light soy sauce in a small saucepan. Simmer over low-medium heat for 12 minutes until the plums completely break down and the liquid is syrupy. Strain through a fine-mesh sieve, pressing firmly to extract all the juices, and set aside.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low to slowly render the fat, cooking for 8-10 minutes until the skin is exceptionally crisp and golden. Flip the breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 57°C/135°F). Transfer to a warm plate and rest for 5 minutes before slicing.

5. 05

   Pour off most of the duck fat from the skillet, leaving about 1 tablespoon. Heat over high heat, then sear the halved baby bok choy cut-side down for 2 minutes until beautifully charred. Off the heat, drizzle with the toasted sesame oil.

6. 06

   To plate, swipe a generous spoonful of the ginger-parsnip puree across each plate. Arrange elegant slices of the rested duck breast alongside. Nest the charred bok choy next to the meat, drizzle the glossy plum-hoisin jus over the duck, and garnish with micro coriander.