Smoked Duck Breast with Braised Bok Choy, Ginger Pear Salad
Smoked magret duck breast is rubbed with Chinese 5-spice, then seared in its own fat until the skin is crisp. The duck is then sliced and served with braised baby bok choy and a salad of Asian pear, pickled ginger, sunflower sprouts and toasted sesame dressed with an ume plum vinaigrette..
Smoked Duck Breast with Braised Bok Choy, Ginger Pear Salad
For the Duck
Rinse andpat dry half of a smoked magret duck breast. Use a thin, sharp knife to score a crosshatch pattern into the skin, taking care not to cut into the muscle. Rub the breast with Chinese 5-spice then place skin side down into a heavy skillet over medium-low heat. Cook until the skin is crisp and much of the fat has rendered, then turn and quickly sear the other side. Transfer to a cutting board.
For the Bok Choy
Season quartered baby bok choy with salt and pepper then place flat side down into the pan with the rendered duck fat. Cook until slightly browned, then add 1/4 cup water, turn and cover until tender, about 5 minutes.
For the Salad
1 Asian pear, jullienned
1 1/2 tablespoons sushi-style pickled ginger
1/4 cup sunflower sprouts
1 teaspoon white sesame seeds, toasted
1/2 teaspoon black sesame seeds
1 teaspoon coriander seeds, cracked and toasted
1 teaspoon crispy garlic, crushed
1 palmful fresh cilantro, chopped
1 teaspoon ginger juice
2 tablespoons umeboshi plum vinegar
1 teaspoon traditionally-fermented soy sauce
1 teaspoon sesame oil
1/2 teaspoon fresh lemon juice
1/4 cup olive oil
sea salt and freshly-ground Szechuan pepper to taste
Combine ginger juice, vinegar, soy and lemon juice together in a bowl. Slowly whisk in oils. Add remaining ingredients and toss to combine. Refrigerate until needed.
To serve, slice warm duck breast about 3/8 inch thick and arrange over braised bok choy. Garnish with ginger pear salad and drizzle with a little vinaigrette.
Ed Schenk said,
March 4, 2010 at 8:31 am
Great dish. Whenever I get a hold of goose breast I use 5 spice and smoke/grill them outside. The 5 spice works well with the stronger flavors of game.
Ren said,
March 4, 2010 at 9:29 am
Thanks!
I used to be able to get geese when I lived in Wisconsin, but I’ve never seen any around Austin. How do you handle all the grease when grilling outside, btw?
Ed Schenk said,
March 4, 2010 at 9:32 am
I didn’t …I smoked it boneless and skinless. Served it med rare. Got great results.
Ren said,
March 4, 2010 at 9:34 am
Oh man, that sounds good!
Millie @ Real Food for Less Money said,
March 4, 2010 at 9:45 am
Another winner Ren!
I’m going to start raising my own ducks this year. If I do what Ed suggested and smoke them myself I think I could recreate this dish (somewhat). It’s going to be a learning experience for sure.
Ren said,
March 4, 2010 at 10:02 am
Thanks, Millie!
Yes, this would work beautifully on the grill with a box of soaked wood chunks..