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

Pan-roasted duck breast infused with Sichuan peppercorns, served over a velvety edamame-wasabi puree, accompanied by soy-glazed shimeji mushrooms and a rich five-spice reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with sea salt and half of the ground Sichuan peppercorns.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Place over low-medium heat to slowly render the fat. Cook for 12-15 minutes until the skin is golden-brown and ultra-crisp. Flip and cook the flesh side for 2-3 minutes for medium-rare. Remove from pan and rest on a warm plate for 10 minutes.

3. 03

   For the puree, boil the edamame in salted water for 5 minutes until tender. Drain and immediately transfer to a high-speed blender with the heavy cream, 15g of cold butter, wasabi paste, and a pinch of salt. Blend until completely smooth, then pass through a fine-mesh chinois for a silky texture. Keep warm.

4. 04

   Pour off most of the duck fat from the skillet, leaving about 1 tablespoon. Add the shimeji mushrooms and sauté over high heat for 3 minutes. Deglaze with the mirin and 1 tablespoon of soy sauce. Transfer mushrooms to a warm dish.

5. 05

   In the same skillet, add the Shaoxing wine, five-spice powder, remaining Sichuan peppercorns, honey, remaining 2 tablespoons of soy sauce, and duck stock. Bring to a boil and reduce by two-thirds until a glossy, syrupy jus forms. Off the heat, whisk in the remaining 15g of cold butter to emulsify.

6. 06

   Slice the rested duck breasts on a bias. To plate, swipe a generous spoonful of warm edamame-wasabi puree across each plate. Arrange the sliced duck and glazed mushrooms beautifully over the puree. Spoon the rich Sichuan five-spice jus around the plate, and garnish with microgreens.