Szechuan Spiced Duck Breast...Szechuan Spiced Duck Breast with Plum-Ginger Glaze and Bok Choy Silk

A masterfully seared, five-spice crusted duck breast paired with a vibrant, velvety baby bok choy purée and a rich, tangy plum-ginger reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight, fine crosshatch pattern, ensuring you do not cut into the flesh. Season both sides generously with sea salt, ground Szechuan peppercorns, and five-spice powder.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low to slowly render the fat. Cook for 10-12 minutes, occasionally pouring off excess fat, until the skin is exceptionally crispy and golden brown.

3. 03

   Flip the duck and cook for an additional 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Remove the duck from the pan and let it rest on a warm board for 8 minutes before slicing.

4. 04

   Prepare the Bok Choy Silk: Blanch the baby bok choy in boiling salted water for 2 minutes, then immediately plunge into ice water to preserve the vibrant green color. Drain thoroughly and squeeze out all excess moisture.

5. 05

   Transfer the blanched bok choy to a high-powered blender. Add the microplaned garlic, sesame oil, and 10g of cold cubed butter. Blend on high until completely smooth. Pass the purée through a fine-mesh chinois for an ultra-silky texture, season with salt, and keep warm.

6. 06

   Prepare the Plum-Ginger Glaze: In a small saucepan, combine the chopped plums, grated ginger, Shaoxing wine, soy sauce, and honey. Simmer over medium heat for 10 minutes until the plums have completely broken down.

7. 07

   Strain the plum mixture through a sieve, pressing firmly to extract all the juices. Return the strained liquid to the saucepan and simmer until reduced to a syrupy consistency. Remove from heat and vigorously whisk in the remaining 20g of cold butter to create a glossy, emulsified glaze.

8. 08

   To serve, spoon a generous pool of the warm Bok Choy Silk onto the center of each plate. Slice the rested duck breast on a bias and arrange elegantly over the purée. Drizzle the glossy Plum-Ginger Glaze around the plate and serve immediately.