Lemongrass & Shio Koji-Cured Seared Duck Breast Bowl

Instructions

1. 1

   Mix 2 tbsp shio koji, grated 1 stalk lemongrass, 1 tsp whole coriander seeds, 0.5 tsp kosher salt, and 0.25 tsp ground white pepper in a shallow bowl. Slather the paste all over 2 boneless duck breasts, pressing deeply into the scored skin crosshatches. Let sit at room temperature for 20 minutes to fast-cure.

   20 min

   Tip: Do not exceed 25 minutes; shio koji's active proteases work quickly and can break down the duck's texture if left too long.

2. 2

   In a heavy-bottomed saucepan, combine rinsed 1 cup jasmine rice, 0.75 cup unsweetened coconut milk, 0.75 cup water, 1 tbsp fresh ginger, 0.25 tsp ground turmeric, and remaining 0.5 tsp kosher salt. Bring to a boil over medium-high heat, cover tightly, reduce to lowest heat, and simmer for 15 minutes, then pull off the heat to steam covered for 5 minutes.

   22 min

   Tip: Turmeric blooms beautifully in the fat of coconut milk, coloring every grain a luminous gold.

3. 3

   Whisk 2 tbsp unseasoned rice vinegar with 1 tsp raw honey until dissolved in a small bowl. Toss in shaved 1 firm Fuyu persimmon and fold in 2 tbsp fresh mint leaves. Let gently macerate on the counter.

   7 min

   Tip: Fuyu persimmons are non-astringent and stay delightfully crisp, acting as a vibrant sweet-tart foil to the duck fat.

4. 4

   Whisk 2 tbsp sake, 1.5 tbsp tamari, 1 tbsp mirin, and 1 tsp tamarind concentrate together in a small ramekin until smooth. Have your halved 4 heads baby bok choy dry and ready by the stove.

   5 min

   Tip: Pre-mixing this quick pan tare prevents the sugars from scorching when hitting the hot duck skillet later.

5. 5

   Scrape the excess cure paste off 2 boneless duck breasts and pat dry with paper towels. Place breasts skin-side down in a cold, dry carbon steel or cast iron skillet over medium-low heat. Cook undisturbed for 9 minutes until the fat renders out and the skin turns deeply mahogany and crisp. Flip, cook the flesh side for 2 to 3 minutes until internal temperature hits 130°F (54°C) for medium-rare, then transfer to a cutting board to rest for 5 minutes.

   12 min

   Tip: The cold-pan start is non-negotiable for duck: it slowly renders the insulating subcutaneous fat pad so the skin gets shatteringly crisp without overcooking the meat.

6. 6

   Pour off all but 1 tablespoon of rendered duck fat from the skillet (save the rest in a jar for roasting potatoes later!). Turn heat to high, place halved 4 heads baby bok choy cut-side down, and sear for 2 minutes until blistered. Pour in the tamarind-sake mixture, toss the greens to coat as the sauce bubbles and glazes for 1 minute, then transfer bok choy to a side plate and reserve the pan sauce.

   4 min

   Tip: Rendered duck fat carries roasted aromatics from the sear, emulsifying instantly with the acidic tamarind and sake reduction.

7. 7

   Fluff the turmeric-coconut rice. Carve 2 boneless duck breasts across the grain into 1/4-inch slices. Divide the rice between two wide shallow lunch bowls, fan the sliced duck along one side, tuck in the glazed bok choy, and spoon the pickled persimmon alongside. Drizzle remaining tamarind-duck pan tare over the sliced meat, then garnish with 1 tsp toasted white sesame seeds and 2 stalks scallions.

   5 min

   Tip: Slice at a 45-degree angle to maximize the surface area of tender meat against the crackling skin.