Five Spice Dry-aged Duck Recipe
10 oz Long Island Crescent Duck Breast, Purple Daikon, Shiso Leaf, Papaya-Pistachio Purée w/ Tamarind & Pineapple - GF
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck Breast
Papaya-Pistachio Purée
Garnish
Method
Preparing the Duck
Dry-Aging the Duck Breast
Pat the duck breast dry and season it with five spice powder, salt, and black pepper on both sides. Let it sit uncovered in the refrigerator for at least 24 hours to dry age.
Cooking the Duck Breast
Preheat the oven to 400°F (200°C). Heat a skillet over medium-high heat. Place the duck breast skin-side down in the skillet and cook for about 6-8 minutes until the skin is crispy. Flip the duck breast and transfer the skillet to the preheated oven. Roast for an additional 6-8 minutes for medium-rare. Remove from the oven and let it rest for 5 minutes before slicing.
Making the Purée
Blending the Purée
In a blender, combine ripe papaya, shelled pistachios, tamarind paste, and pineapple juice. Blend until smooth. Adjust seasoning if necessary.
Plating
Assembling the Dish
On a serving plate, spread a generous amount of papaya-pistachio purée. Arrange the sliced duck breast on top, and garnish with purple daikon slices and shiso leaves.