Five Spiced Duck Breast | Lemongrass Ginger Ube Puree Compressed Persimmon

chef trang tran

SERVES 4 PPL

She brings Asian flavors into her dishes with great ease. Her passion for intermingling various ethnic cuisines is evident in this recipe. With hints of Hawaiian, Chinese, and French, this recipe is sure to conjure interest.

DUCK BREAST AND GARNISHES

4 ea duck breast, 6-8 oz per

1/2 tsp 5 spice

1 tbsp white soy

1 tbsp mirin

3 ea persimmon, ripe but firm

.5 oz sunflower sprouts, garnish

Prepare the duck as instructed. Leave uncovered in the refrigerator for 4 hours before cooking.

Prepare the compressed and dehydrated persimmon and set aside.

UBE PUREE

8 oz ube, peeled and cut 1" dice

3 oz white onion, 1" dice

1 tbsp lemongrass, white part of stalk

1 tbsp ginger, peeled and chopped

1/2 c cream

1/2 c chicken stock

kosher salt and freshly ground white pepper

Pat the duck breasts dry with a paper towel on both sides. Set on a cold plate single layered and place back in fridge to cool down after handling.

Working with one breast at a time, take one and place onto a small plate. Using a very sharp knife and starting in the center of the 

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