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..
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.