Shio-Koji Cured Duck Breast...Shio-Koji Cured Duck Breast with Five-Spice Jus and Pickled Asian Pear

A sophisticated fusion dish featuring umami-rich tenderized duck, balanced by the bright acidity of quick-pickled pear and a velvety five-spice reduction.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a fine crosshatch pattern without piercing the flesh. Rub the shio-koji over the duck, place in a glass container, and marinate for at least 2 hours to break down proteins and intensify umami.

2. 02

   For the pickle: Combine rice vinegar and mirin in a small saucepan, bring to a light simmer, then pour over the mandoline-sliced Asian pear. Chill immediately in an ice bath to maintain texture.

3. 03

   For the jus: Reduce duck stock with star anise and five-spice powder in a saucepan over medium heat by two-thirds until a thick, syrupy glaze forms. Strain through a fine-mesh chinois.

4. 04

   Deep-fry the lotus root slices in neutral oil at 160°C (320°F) until golden and translucent. Drain on paper towels and season with a pinch of sea salt.

5. 05

   Wipe the excess shio-koji off the duck. Place duck breasts skin-side down in a cold, heavy-based skillet. Gradually increase heat to medium-low to render the fat. Once the skin is deep amber and crispy (approx. 8-10 mins), flip and cook for 2 more minutes until an internal temperature of 52°C (125°F) is achieved.

6. 06

   Remove duck and let rest for 8 minutes on a warm plate. In the same pan, sear the bok choy in the residual duck fat until tender and charred on the cut side.

7. 07

   To finish the sauce, reheat the reduced jus and whisk in the chilled butter one cube at a time until the sauce is glossy and emulsified.

8. 08

   To plate: Slice the duck breasts against the grain. Pour a pool of five-spice jus onto the plate, arrange duck slices atop, and garnish artistically with pickled pear, charred bok choy, lotus chips, and torn shiso leaves.