Five Spice Duck with Plum, Shiso & Khao Khua (Toasted Rice)
Ingredients
- 2 breasts Duck breast, skin scoredinferred
- 1 tsp Chinese five spice powder
- to taste Salt
- 3-4 Fresh plums, wedged
- 2, minced Shallots, minced
- 2 stalks Scallions, julienned
- handful, for garnish Shiso or mint leaves, fresh
- 2 tbsp Khao khua (toasted rice powder)
- 1/2 cup Chicken or duck stockinferred
- 2 tbsp Shaoxing wine or dry white wineinferred
- 1 tbsp Sugar or honeyinferred
- 1 tbsp Neutral oilinferred
- a few Edible flowers, for garnish
Steps
- Score the duck breast skin in a crosshatch pattern and season generously with salt and five spice powder.
- Place duck skin-side down in a cold pan and heat gradually to render fat, cooking until skin is deeply golden and crisp.
- Flip duck and cook the flesh side briefly to desired doneness (medium-rare recommended), then rest before slicing.inferred
- In a separate pan, sear plum wedges in a little oil until lightly caramelized on the edges.
- In the same pan, sauté minced shallots until fragrant and toasted, then deglaze with wine and stock.
- Stir in toasted rice powder (khao khua) and sugar, simmering until the sauce thickens and turns glossy.inferred
- Return caramelized plums to the sauce briefly to coat.inferred
- Slice the rested duck breast and plate alongside the plums, spooning sauce over the top.
- Garnish with fresh shiso or mint leaves, julienned scallion curls, and edible flowers before serving.
Transcript audio was garbled by autocaption errors ('duck' rendered as 'dog', 'shiso' as 'she so'); title and context from caption/on-screen text were used to correct these. Exact quantities and cook times were not specified in the source material and have been inferred based on typical duck breast and pan-sauce techniques.