Honeysuckle and Orange Duck Serves 4 Chef Jean-Paul Fung of La Mar Cocina Peruana

Ingredients for Duck:
• 2 ea. whole duck magrets, scored
• salt, to taste
• canola oil, as needed

Ingredients for Vegetables:
• 8 ea. baby bok choy, halved
• 1 bunch broccolini, cut into florets
• ¼ ea. Chinese eggplant, sliced
• 8 ea. baby king oyster mushrooms
• ½ cup katakuriko (rice flour)
• salt, to taste

Ingredients for Honeysuckle–Orange Sauce:
• 6 oz. The Perfect Purée Honeysuckle Orange Blossom Syrup
• 2 oz. sesame oil
• 2 oz. canola oil
• 1 tbsp. minced ginger
• 1 tbsp. minced garlic
• 2 oz. ají amarillo paste
• 6 oz. fresh orange juice
• salt, to taste

Method for Honeysuckle–Orange Sauce:
1. Slowly confit ginger and garlic in sesame and canola oil.
2. Add ají amarillo paste and deglaze with orange juice.
3. Blend and mix with Honeysuckle Orange Blossom Syrup in a blender, then strain into a saucepan.
4. Adjust seasoning to balance sweet, citrus, and heat.

Method for Duck:
1. Pat dry, score skin, and air-dry on a rack for 48 hours.
2. Heat a lightly oiled pan. Place duck skin-side down and press gently. Cook on medium-low for 6–8 minutes to render fat.
3. Flip and cook 2 minutes more.
4. Finish in a 350°F oven for 5 minutes.
5. Rest 5–10 minutes before slicing. Reserve duck fat.

Method for Vegetables:
1. Coat eggplant in rice flour and fry until crisp; reserve.
2. In rendered duck fat, stir-fry bok choy and broccolini first.
3. Add mushrooms and cook until tender. Season lightly with salt.
4. Fold in crisp eggplant and dress with sauce in the pan.

Method for Plating:
1. Arrange vegetables on plate.
2. Slice duck and place next to vegetables.
3. Spoon extra honeysuckle–orange sauce on top if desired.