Yuzu-Kosho Glazed Duck Breast...Yuzu-Kosho Glazed Duck Breast with Kabocha-Miso Purée

Crisp-skinned duck breast glazed with a vibrant yuzu-kosho and maple reduction, served over a silky kabocha squash and white miso purée with charred negi.

Ingredients

Cooking Instructions

1. 01

   To make the shiso oil, blanch the shiso leaves in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture, blend with grapeseed oil in a high-speed blender until vibrant green, and strain through a coffee filter.

2. 02

   Steam the kabocha squash cubes for 15 minutes or until completely tender. Transfer to a blender while hot along with the butter, white miso paste, and heavy cream. Blend until completely smooth and velvety; season with salt if needed and keep warm.

3. 03

   In a small saucepan, combine the yuzu-kosho, maple syrup, mirin, and light soy sauce. Bring to a gentle simmer for 2 to 3 minutes until slightly reduced to a glaze-like consistency, then set aside.

4. 04

   Season the scored duck breasts with flaky sea salt. Place them skin-side down in a cold, dry skillet. Place over low-medium heat to slowly render the fat, cooking for 10-12 minutes until the skin is golden and ultra-crispy. Flip and cook for another 2-3 minutes for medium-rare (internal temp of 54°C/130°F). Let rest for 10 minutes before slicing.

5. 05

   Drain all but 1 tablespoon of duck fat from the skillet. Toss in the negi cylinders and sear over medium-high heat for 2-3 minutes on each side until deeply charred on the outside and tender in the center.

6. 06

   To plate, spoon a generous pool of the kabocha purée onto the center of each plate. Slice the duck breasts and fan them over the purée. Spoon the yuzu-kosho glaze generously over the duck. Arrange the charred negi alongside and dot the plate with the vibrant green shiso oil.