Pan-Seared Gressingham Duck Breast...Pan-Seared Gressingham Duck Breast with Szechuan Plum Glaze

Succulent, crispy-skinned duck breast paired with a vibrant, spiced plum reduction and served alongside smoky charred baby bok choy.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern using a very sharp knife, taking care not to cut through to the flesh. Season both sides generously with kosher salt and a pinch of five-spice powder.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. This allows the fat to render slowly, resulting in perfectly crispy skin. Cook for 8-10 minutes, pouring off the rendered fat into a bowl periodically.

3. 03

   Once the skin is deeply golden and crispy, flip the duck breasts and sear the flesh side for 2-3 minutes, or until the internal temperature reaches 54°C (130°F) for medium-rare. Transfer the duck to a warm plate and let it rest for 8 minutes.

4. 04

   While the duck rests, prepare the reduction. In a small saucepan, combine the chopped plums, Shaoxing wine, light soy sauce, honey, grated ginger, minced garlic, crushed Szechuan peppercorns, and chicken stock. Simmer over medium-low heat for 10 minutes until the plums completely break down and the sauce reduces by half.

5. 05

   Strain the plum reduction through a fine-mesh sieve into a clean pan, pressing on the solids to extract all the juices. Place the strained sauce over low heat and whisk in the cold, cubed butter one piece at a time to create a glossy, emulsified glaze.

6. 06

   Heat a separate skillet over high heat with a tablespoon of the reserved duck fat. Place the halved baby bok choy cut-side down and sear for 2-3 minutes until beautifully charred but still tender-crisp. Drizzle with sesame oil and remove from heat.

7. 07

   Slice the rested duck breast on a bias. Artfully arrange the charred bok choy on a plate, fan the sliced duck breast alongside it, and elegantly spoon the warm Szechuan plum glaze over the meat. Garnish with microgreens if desired.