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Pan Seared Duck Breast, Ginger Mirin Duck Sauce, Ginger Pickled Wood-Ear, Radish and Wakame Salad
- Steps
- Ingredients
Ingredients
Ginger Mirin Duck Sauce
Ginger Pickled Wood-Ear, Radish and Wakame Salad
Garnish
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Steps
- Preheat oven to 190°, fan-forced.
- To portion the duck, remove the breasts and set aside.
- Remove the wings and legs.
- For the Ginger Mirin Duck Sauce, cut into pieces and place into a large stockpot over a high heat to begin to caramelise. Season well with salt and white pepper.
- Add onion, shallot, leek, carrot, celeriac, potato, turnip, garlic and mushrooms and sauté for 10 minutes, stirring occasionally. Deglaze with wine, then add stock and honey. Cover and bring to a simmer.
- Slice a 4cm piece of ginger and roughly bruise, add to the stockpot with kombu, shiitake mushrooms. Gently simmer for 30 minutes until reduced by half.
- Pass through a chinois to a frypan. Cook over a medium heat and reduce to 125ml. Grate the remaining ginger into the frypan with kombu vinegar, mirin and miso, whisked until combined. Remove from heat.
- Whisk in the butter, one cube at a time, ensuring it is fully emulsified before adding the next cube. Keep warm for serving.
- To cook the duck breast, trim off and discard excess fat from around the two breasts and season the meat side with flaked salt. Place into a cold non-stick frypan, over a medium heat and cook until fat renders from the skin and turns golden brown (about 10 minutes). Transfer frypan to oven and cook for a further 7 minutes, or until the internal temperature reaches 48°C, then rest at room temperature for a further 7 minutes.
- For Ginger Pickled Wood-Ear, Radish and Wakame Salad, combine umeboshi puree and kombu vinegar in a small bowl. Add chilli, wood ear fungus, radishes and season with salt. Set aside at room temperature to pickle for 20 minutes. Remove kombu and thinly slice, then return to pickle.
- To serve, slice the duck breast in half lengthways and place a half on each serving plate, cut-side-up. Season with flaked salt.
- Arrange pickled wood ear onto the plate in a circle next to the duck breast. Top wood ear with 5 slices of pickled radish and 4 small mounds of finger lime pearls. Place 4 longan halves over wood ear, cut-side-up, and fill the cavities with sea blight. Drizzle with half a teaspoon of pickle liquid. Pour sauce around duck and serve.
