Tamarind Duck with Arugula and Soy Guava Reduction

6 servings

Chef Peng S. Looi / Chef and Culinary Consultant, Noosh Nosh, Louisville, KY

For the Duck:
    • 3 tbsp. The Perfect Purée Tamarind Puree, thawed
    • 1 tsp. The Perfect Purée Ginger Puree, thawed
    • 6 pieces duck breast
    • 2 green onions, cut into 1 inch segments
    • 4 pieces whole star anise
    • 1/2 tsp. sesame oil
    • Pinch of ground black pepper
    • Pinch of ground salt
Method for the Duck:
1. In a non reactive bowl, mix all ingredients well, cover and refrigerated overnight.
2. Remove marinate and sear the duck in a saute pan on medium high heat.
3. Cook the breast skin down for 10 minutes.
4. Remove the fat that has melted and sear the other side for 5 minutes. Remove to rest. Slice duck.
For the Vegetables:
    • 6 cups arugula
    • 2 brussels sprout leaves
    • 1 cup edamame
    • 6 peeled baby carrot
    • Sesame seeds
    • Olive oil
Method for the Vegetables:
1. Heat 1 tbsp. olive oil in a saute pan over med high heat.
2. Wilt the fresh arugula lightly and remove.
3. Repeat the same for the brussels sprout leaves and baby carrots but cooked longer to slightly char them.
For the Aioli:
    • 2 tbsp. The Perfect Purée Red Jalapeño Puree, thawed
    • 4 tbsp. mayo
Method for the Aioli:
1. In a small non reactive bowl, mix the two to consistency and set aside in the refrigerator.
For the Soy and Pink Guava Reduction:
    • 2 cups The Perfect Purée Pink Guava Puree, thawed
    • 1 tbsp. low sodium soy sauce
    • 1 tbsp. shallot, fine minced
    • Dash of ground black peppercorn
    • Olive oil
Method for the Soy and Pink Guava Reduction:
1. In a small pot, add 1 tsp. oil, ground peppercorn and minced shallot to sweat over medium heat.
2. When transluscent, add soy sauce and Pink Guava Puree.
3. Reduce heat to low and constant stir until lightly thick consistency, around 3 minutes.
4. Set aside.
For the Mushrooms:
    • 200g of sun dried shiitake mushrooms
    • 100ml of rice wine vinegar
    • 50ml of water
    • 50g of caster sugar
    • 2 cloves
Method for the Mushrooms:
1. Add the cloves, vinegar, caster sugar and water to a pan and bring to boil.
2. Remove from the heat and pour directly over the mushrooms.
3. Remove stem before using.