Chinese Five Spiced Duck Breast* Recipe
Pickled Plums, Asian Style Forbidden Rice, Black Garlic Puree, Citrus Sesame Gastrique
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Ingredients
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Duck and Accompaniments
Method
Preparation and Cooking
Prepare the Pickled Plums
In a saucepan, combine rice vinegar, honey, and water. Bring to a simmer, then add sliced plums. Let simmer for 5 minutes, then remove from heat and cool.
Cook the Forbidden Rice
Rinse the forbidden rice under cold water. In a pot, combine the rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until tender. Fluff with a fork.
Prepare the Black Garlic Puree
Roast the black garlic in a pan over medium heat until softened. Blend with a splash of water until smooth. Season with salt to taste.
Cook the Duck Breasts
Score the skin of the duck breasts in a crosshatch pattern. Season both sides with Chinese five spice powder and salt. Place skin side down in a cold skillet and turn the heat to medium. Cook for 6-8 minutes until the skin is crispy. Flip and cook for an additional 4-5 minutes until medium rare. Let rest for 5 minutes before slicing.
Plate the Dish
On a plate, add a scoop of forbidden rice, top with sliced duck breast, drizzle with citrus sesame gastrique, and add a dollop of black garlic puree. Serve with pickled plums on the side.