 | Duck Breast with Plum Gochu GlazeYield: 4 portions Chef Laura Lee, Chef L Custom Culinary Experiences |
Ingredients for Plum Gochu Glaze:
• 2 tbsp. minced shallot
• 1 tsp. minced ginger
• ¼ tsp. minced garlic
• ½ cup The Perfect Purée Plum Gochu Syrup
• 1 tbsp. The Perfect Purée Tamarind Puree, thawed
• 1 tsp. fish sauce
• 3 tbsp. sugar
• 1 tbsp. water
• salt and coarsely ground black pepper, to taste
Ingredients for Korean Cucumber Salad:
• 1 ea. Japanese cucumber, thinly sliced
• 1 tbsp. soy sauce
• 2 tbsp. rice vinegar
• 1 tbsp. sugar
• ⅛ tsp. Korean red chili powder
• ¼ tsp. sesame seeds, toasted
Ingredients for Duck:
• 4 ea. duck breasts, skin well scored
• salt, to taste
Method for Plum Gochu Glaze:
1. In a small bowl, combine shallot, ginger, garlic, Plum Gochu Syrup, Tamarind Puree, and fish sauce.
2. In a small saucepan, combine the sugar and water and bring to a boil. Cook to a dark caramel and immediately pour the syrup mixture into the pot.
3. Whisk over high heat, at a boil, until crystallized caramel melts and a glaze texture is achieved, about 1–2 minutes.
4. Remove from heat and set aside until ready to serve.
Method for Korean Cucumber Salad:
1. In a small bowl, combine all ingredients and mix until well combined.
2. Chill until ready to serve.
Method for Duck:
1. Season duck with salt and place in a large skillet skin-side down, making sure not to crowd the pan. Sear over medium-high heat until fat is fully rendered and brown. As fat collects in the pan, carefully pour it out to ensure there is only enough fat to render, but not cook, the flesh.
2. Preheat the broiler.
3. When the skin is fully rendered and crispy, turn the duck and cook on the flesh side until an internal temperature of 130°F is reached, about 3–5 minutes.
4. Place skin-side up on a baking sheet fitted with a rack. Apply a generous amount of glaze to both sides.
5. Broil duck skin-side up for about 30 seconds to set the glaze. Remove from heat, apply more glaze, and allow to rest 5 minutes.
6. Slice duck and arrange on serving plates with cucumber salad. Drizzle with more glaze and serve hot.