Sichuan-Glazed Duck Breast with...Sichuan-Glazed Duck Breast with Caramelized Plum and Crispy Taro

An elegant Michelin-star fusion of perfectly rendered pan-roasted duck breast, coated in a sticky, aromatic Sichuan peppercorn and black plum reduction, served alongside crispy taro hay and charred baby bok choy.

Ingredients

Cooking Instructions

1. 01

   Place the scored duck breasts skin-side down in a cold, dry cast-iron skillet. Turn heat to medium-low. Render the fat slowly for 12-15 minutes, pouring off excess fat periodically, until the skin is golden brown and extremely crispy.

2. 02

   While duck renders, combine chopped plums, Shaoxing wine, light soy sauce, honey, grated ginger, star anise, and half of the crushed Sichuan peppercorns in a small saucepan. Simmer over medium heat for 15 minutes until plums break down and mixture thickens into a glossy glaze. Strain through a fine-mesh sieve and keep warm.

3. 03

   Heat the frying oil to 175°C (350°F) in a heavy pot. Fry the julienned taro root in batches for 2-3 minutes until golden and crispy. Drain on paper towels and season immediately with a pinch of fine sea salt and a touch of crushed Sichuan peppercorn.

4. 04

   Flip the duck breasts to flesh-side down in the skillet. Cook for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Transfer to a warm cutting board and let rest for 8 minutes before slicing.

5. 05

   In a clean pan with 1 tbsp of reserved duck fat, sear the halved baby bok choy cut-side down over high heat with the sliced garlic for 2 minutes until beautifully charred but still crisp. Season with a splash of soy sauce.

6. 06

   Slice the duck breasts thinly at an angle. Spoon the warm Sichuan plum glaze across the plate. Arrange the sliced duck and charred bok choy elegantly. Top the duck with a generous mound of crispy taro hay, and garnish with micro shiso.