Morita & Kombu-Cured Seared Duck Breast with Brown Butter-Kabocha Silk & Pomegranate-Yuzu Jus

Instructions

1. 1

   Grind the powdered 5 g dried kombu, 2 dried morita chiles, 1 tsp sansho peppercorns, 1 tbsp turbinado sugar, and 1.5 tbsp kosher salt together until well blended. Score the skin of the 2 boneless duck breasts in a tight 1/8-inch crosshatch pattern, cutting only through the fat layer without slicing into the flesh. Coat both sides of the duck generously with the cure, gently rubbing it into the crosshatch lines. Let cure uncovered on a wire rack set over a tray for 20 minutes at room temperature.

   20 min

   Tip: Scoring allows heat to penetrate and render out the thick fat layer evenly. Don't cut into the red meat, or precious juices will leak out.

2. 2

   While the duck cures, set a medium saucepan over medium heat with 0.5 cup dashi broth and the 1 lb kabocha squash cubes. Cover tightly and simmer until the squash is completely fork-tender and yielding, about 12 minutes.

   12 min

   Tip: Cutting the kabocha small ensures it cooks rapidly and steams evenly in the dashi without scorching.

3. 3

   In a small skillet over medium heat, melt 2 tbsp unsalted butter, swirling continuously until milk solids foam, brown, and release a hazelnut aroma, about 3 minutes. Remove from heat immediately. Transfer the cooked kabocha, remaining cooking liquid, browned butter, and 1.5 tbsp white miso into a blender. Purée on high until silky smooth. Return to the warm saucepan off the heat and keep covered.

   5 min

   Tip: The brown butter emulsion binds with the natural starch in the kabocha, eliminating the need for heavy cream while imparting rich roasted nut notes.

4. 4

   Rinse the surface cure off the 2 boneless duck breasts under a light trickle of cold water and pat thoroughly dry with paper towels. Place the duck breasts skin-side down in a cold, dry carbon-steel or cast-iron skillet. Set the heat to medium-low. Cook undisturbed as the fat slowly liquefies and bubbles, spooning off rendered fat every couple minutes to keep the skin shallowly submerged. Render until the skin is intensely crisp, deep mahogany, and paper-thin, about 11 minutes.

   12 min

   Tip: Starting in a completely cold skillet is the golden rule of duck cookery. It gives the dense subcutaneous fat time to melt out before the protein overcooks.

5. 5

   Flip the duck breasts flesh-side down and sear for 2 to 3 minutes, until an instant-read thermometer inserted into the thickest part registers 130°F (54°C) for medium-rare. Transfer the duck to a warm resting board skin-side up and let rest for 7 minutes.

   7 min

   Tip: Resting skin-side up maintains that glassy crunch while allowing muscle fibers to relax and reabsorb juices.

6. 6

   Pour out all but 1 tablespoon of rendered duck fat from the skillet. Return skillet to medium-high heat. Add 2 stalks Tokyo negi batons and 4 oz chanterelle mushrooms. Sear hard without moving for 2 minutes until charred at the edges, toss gently, cook for 1 more minute until tender, season with a pinch of salt, and transfer to a side plate.

   3 min

   Tip: Tokyo negi has high natural sugar content; searing it hard in rendered duck fat caramelizes the exterior while leaving the inner layers sweet and juicy.

7. 7

   In the same skillet over medium heat, add the 1 minced shallot and cook in the residual fat for 1 minute until fragrant. Deglaze the pan with 2 tbsp hon-mirin, scraping up all caramelized fond. Stir in 1.5 tbsp pomegranate molasses and simmer for 2 minutes until glossy and syrupy. Kill the heat, whisk in the remaining 1 tbsp unsalted butter and 1 tbsp fresh yuzu juice, plus any rested duck juices from the cutting board.

   4 min

   Tip: Mounting the sauce off the heat with cold butter emulsifies the glaze into a velvety pan jus with a mirror finish.

8. 8

   Slice each rested duck breast against the grain into 1/4-inch medallions. Spoon a swoosh of warm kabocha purée across each heated dinner plate. Fan the sliced duck over the purée, nestle the charred negi and chanterelles alongside, and drizzle the glossy pomegranate-yuzu jus across the duck and plate perimeter.

   3 min

   Tip: Slice with a single forward push of a sharp chef's knife rather than a sawing motion to keep the crispy skin bonded to the meat.