Pan-Seared Duck Breast

From: Executive chef Clay Conley, Azul, Mandarin Oriental, Miami. Yield: 1 serving.

Duck Breast:

1 duck breast

1 fried rice parcel (recipe follows)

1 tsp. extra virgin olive oil

1 tsp. lemon juice

1 head baby bok choy

as needed, sesame glaze (recipe follows)

as needed, carrot ginger sauce (recipe follows)

1 oz. baby pea shoots

1 handful snow peas

Fried Rice Parcel:

1 Tbsp. vegetable oil

1 tsp. ginger, minced

1 tsp. garlic, chopped

1 tsp. scallion, sliced

1 confit duck leg, shredded

½ cup cooked jasmine rice

1 Tbsp. soy sauce

2 tsp. oyster sauce

1 tsp. sesame oil

1 tsp. cilantro, chopped

16 fresh peas

2 large savoy cabbage leaves

pinch of salt

pinch of sugar

Carrot Ginger Sauce:

1 tsp. vegetable oil

1 tsp. ginger, minced

1 Tbsp. onion, brunoise

1 Tbsp. carrot, brunoise

1 Tbsp. celery, brunoise

4 oz. carrot juice

2 oz. rice wine vinegar

1 Tbsp. heavy cream

1 Tbsp. butter

1 Tbsp. cilantro, chopped

Sesame Glaze:

1 Tbsp. vegetable oil

1 tsp. garlic, chopped

1 tsp. ginger, minced

3 Tbsp. sesame seeds

4 oz. sake

2 oz. mirin

1 oz. soy sauce

4 oz. duck stock

4 oz. veal stock

1 Tbsp. butter

1 tsp. sesame oil

For duck breast: Heat saute pan on low. Season duck breast with salt and pepper; place skin-side down in pan. Allow skin to render 15 minutes. When most fat has melted, raise heat to medium high and finish crisping duck skin. Flip breast and cook additional 3 minutes on meat side. Remove from pan; allow to rest. While breast is cooking, drop fried rice parcel into boiling water and heat through. Remove parcel from water; unwrap plastic and slice on bias. Blanch bok choy in salted water.

To plate: Place small pool of carrot sauce on corner of square plate. Top with fried rice parcel. On other side of plate, place bok choy. Slice duck breast and arrange atop bok choy. Sauce breast with sesame glaze. Toss baby pea shoot in olive oil and lemon; place on top of duck breast. Garnish plate with snow peas.

For fried rice parcel: In large saute or wok heat vegetable oil until smoking. Add ginger, garlic, scallion and saute quickly. Add duck meat and crisp. Add rice and remaining ingredients and toss; let cool. Blanch savoy cabbage leaves in boiling water and shock in ice water. Place blanched leaves, open and overlapping, on flat surface. Place large spoonful of rice in center. Roll rice in cabbage, similar to burrito, to form a parcel. Wrap in plastic and secure ends. Reserve in refrigerator.

For carrot ginger sauce: In small sauce pot, heat oil. Add ginger, onion, carrot and celery and sweat until soft. Add carrot juice and rice wine vinegar; reduce by half. Add cream, butter and cilantro. Reserve.

Sesame glaze: In small sauce pot, heat vegetable oil. Saute garlic, ginger and sesame seeds for 2-3 minutes until sesame seeds are golden brown. Add sake, mirin and soy and reduce by half. Add stocks and reduce to sauce consistency. Remove from heat; whisk in butter and sesame oil.