Tea-Smoked Duck Breast with...Tea-Smoked Duck Breast with Yuzu-Kosho Emulsion and Glazed Maitake

A Michelin-calibre dish featuring duck breast delicately infused with jasmine tea smoke, paired with a vibrant yuzu-kosho emulsion, caramelized maitake mushrooms, and fresh micro shiso.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a fine crosshatch diamond pattern, taking care not to pierce the meat beneath. Season generously with sea salt.

2. 02

   Line a large heavy wok with heavy-duty aluminum foil. Add the jasmine rice, jasmine tea leaves, and brown sugar to the bottom. Place a steamer rack over the mixture.

3. 03

   Heat the wok over high heat until smoke begins to rise. Place the duck breasts skin-side up on the rack, cover with a tight lid, reduce heat to low, and smoke gently for 6 minutes. Remove from heat and rest unopened for 3 minutes to subtly perfume the duck.

4. 04

   Place the smoked duck breasts skin-side down in a cold stainless steel or cast-iron pan. Turn the heat to low to slowly render the fat, cooking for 10-12 minutes until the skin becomes golden and crisp.

5. 05

   Increase heat to medium, pour off excess fat into a warm bowl (reserve for emulsion), flip the breasts, and sear the flesh side for 2 minutes until internal temperature reads 53°C (127°F) for medium-rare. Transfer to a cutting board and rest for 8 minutes.

6. 06

   To prepare the emulsion, whisk egg yolks, yuzu juice, and yuzu-kosho paste in a heatproof glass bowl over a saucepan of gently simmering water until pale and slightly thickened.

7. 07

   Slowly whisk in 30ml of warm reserved duck fat followed by the grapeseed oil in a thin, steady stream until a rich, glossy emulsion forms. Season with a pinch of salt and keep warm.

8. 08

   In a separate hot skillet, melt the butter until foaming. Add the maitake mushrooms and sear untouched for 2 minutes until deeply golden. Deglaze with tamari and mirin, tossing until glossy and glazed.

9. 09

   Carve the duck breasts crosswise into thin, precise medallions. Drag a spoonful of warm yuzu-kosho emulsion across each pre-warmed plate, fan the duck slices alongside, fan out the glazed maitake clusters, and garnish with micro shiso and fleur de sel.