Spice-Lacquered Duck Breast with...Spice-Lacquered Duck Breast with Kabocha Silk and Black Garlic-Sichuan Jus

Dry-aged duck breast pan-rendered to a crackling crisp and brushed with a spiced wildflower glaze, served over velvet white miso-kabocha purée, accompanied by charred baby bok choy and a rich fermented black garlic jus.

Ingredients

Cooking Instructions

1. 01

   Steam the kabocha squash over high heat for 15 minutes until tender. Transfer to a high-speed blender with white miso and 30g of butter; purée until ultra-smooth and glossy. Pass through a fine chinois and keep warm.

2. 02

   Whisk wildflower honey, Chinese five-spice, and 5ml Shaoxing wine in a small ramekin to form the lacquering glaze. Set aside.

3. 03

   Season duck flesh generously with fine sea salt. Place skin-side down in a cold, heavy-bottomed cast iron pan. Render the fat slowly over low-medium heat for 12–14 minutes, continuously draining excess fat until skin is paper-thin and deeply golden.

4. 04

   Turn duck onto flesh side for 2 minutes. Brush the rendered skin generously with the five-spice honey glaze. Transfer pan to a 180°C (350°F) oven for 3–4 minutes until the core reaches 54°C (129°F) for medium-rare. Rest on a warm wire rack for 8 minutes before slicing.

5. 05

   In a small saucepan, deglaze with remaining 25ml Shaoxing wine over high heat until reduced by half. Add duck stock, crushed Sichuan peppercorns, and mashed black garlic. Simmer until reduced to a velvety nape consistency. Strain through a fine sieve and mount with the remaining 15g cold butter to achieve a mirror finish.

6. 06

   Sear the halved baby bok choy cut-side down in 1 tbsp of reserved hot duck fat for 90 seconds until charred yet crisp-tender. Season lightly with flaky salt.

7. 07

   To plate: Draw an arc of warm kabocha silk across each plate. Carve duck breasts into 5mm medallions and fan beside the purée. Nestle charred bok choy opposite, spoon the glossy black garlic-Sichuan jus alongside, and garnish with micro purple shiso.