Sichuan-Glazed Duck Breast with...Sichuan-Glazed Duck Breast with Edamame-Wasabi Mousseline

A masterclass in balance: succulent pan-roasted duck breast with a sweet and spicy Sichuan plum reduction, served over a silky, vibrant edamame-wasabi mousseline and accented by quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   Using a very sharp knife, score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the meat. Season both sides evenly with kosher salt, ground Sichuan peppercorns, and five-spice powder. Let sit at room temperature for 15 minutes.

2. 02

   Prepare the pickled mushrooms: In a small saucepan, bring the rice vinegar, sugar, and a pinch of salt to a gentle simmer until dissolved. Pour the hot liquid over the trimmed shimeji mushrooms in a heatproof bowl. Cover and set aside to cool.

3. 03

   Make the mousseline: Blanch the edamame in boiling salted water for 4 minutes until completely tender. Drain and immediately transfer to a high-speed blender with the heavy cream, butter, and wasabi paste. Blend on high until ultra-smooth and vibrant green. Season with salt to taste, pass through a fine-mesh sieve for ultimate silkiness, and keep warm.

4. 04

   Make the glaze: In a small saucepan over medium heat, combine the plum jam, Shaoxing wine, light soy sauce, honey, and the star anise. Simmer gently for 5-6 minutes until glossy and slightly reduced. Remove the star anise and keep warm.

5. 05

   Place the duck breasts skin-side down in a cold, dry skillet. Place the skillet over medium-low heat to render the fat slowly, ensuring a thin, glass-like crispy skin (about 8-10 minutes). Pour off excess fat as it accumulates.

6. 06

   Turn the heat up to medium-high, flip the duck breasts, and sear the flesh side for 2-3 minutes for medium-rare (internal temp of 135°F/57°C). Brush the skin side generously with the plum glaze during the final minute of cooking to glaze. Remove from heat and let rest on a board for 5 minutes.

7. 07

   To serve, spoon a generous swipe of the warm edamame-wasabi mousseline across each plate. Slice the duck breasts on a sharp bias and fan them over the mousseline. Drizzle with the remaining glaze, garnish with the drained pickled shimeji, and serve immediately.