Pan-Seared Five-Spice Duck Breast...Pan-Seared Five-Spice Duck Breast with Plum-Ginger Jus

Perfectly rendered, crispy-skinned duck breast served over a silky kabocha squash and miso purée, finished with a glossy five-spice plum reduction and pickled mustard seeds.

Ingredients

Cooking Instructions

1. 01

   Steam the cubed kabocha squash until completely tender, about 15 minutes. Transfer to a high-speed blender with the butter, miso paste, and heavy cream. Blend until silky smooth, season with salt to taste, and keep warm.

2. 02

   Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with sea salt, then rub the flesh side only with the Chinese five-spice powder.

3. 03

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat. Let the fat render slowly for 8-10 minutes until the skin is thin, golden brown, and extremely crispy. Pour off excess fat periodically to keep the skin crisping dry.

4. 04

   Turn the breasts over and cook the flesh side for another 3-4 minutes for medium-rare (internal temperature of 135°F/57°C). Remove from the pan and let rest on a warm cutting board for 8 minutes before slicing.

5. 05

   While the duck rests, pour out most of the duck fat from the pan, leaving about 1 teaspoon. Add the chopped plums, ginger, Shaoxing rice wine, soy sauce, honey, and stock. Simmer over medium heat until the plums break down and the liquid reduces by half, about 10 minutes. Strain through a fine-mesh sieve, pressing on the solids, to yield a glossy jus.

6. 06

   To assemble, spoon a generous swoosh of the warm kabocha purée onto the center of each plate. Slice the rested duck breasts diagonally and fan them elegantly over the purée. Drizzle the plum-ginger jus around the plate. Garnish with pickled mustard seeds and microgreens.