Shio Koji Flash-Cured Duck Breast with Aji Panca-Plum Glaze

Instructions

1. 1

   Score the fat side of 2 duck breasts (boneless, skin-on) in a tight crosshatch pattern, taking care not to cut into the flesh. Rub 2 tbsp shio koji, 1 tsp coarse sea salt, and 1 tsp orange zest evenly over both sides of the breasts. Let rest at room temperature for 15 minutes to flash cure.

   15 min

   Tip: Flash curing works through rapid osmotic draw. The enzymes in shio koji break down surface proteins into amino acids (pure umami) while drawing out excess water so the skin crisp-renders much faster.

2. 2

   While the duck cures, place 2 ripe black plums, 1 tbsp aji panca paste, 1 tbsp red miso paste, 1 tbsp mirin, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil into a small saucepan over medium heat. Simmer for 10 minutes until the plums break down completely.

   10 min

   Tip: Aji panca gives a deep, fruity, raisin-like heat that marries effortlessly with fresh August plums and fermented miso.

3. 3

   Transfer the simmered plum mixture into a high-speed blender or use an immersion blender to puree until silky smooth. Set aside off the heat.

   2 min

   Tip: If you want an ultra-glossy restaurant finish, pass the glaze through a fine-mesh strainer.

4. 4

   Thoroughly scrape and wipe off the shio koji cure from the duck breasts using paper towels. Pat the duck completely dry on all surfaces.

   2 min

   Tip: Removing the cure residue is critical—leftover koji sugars on the surface will scorch before the fat renders properly.

5. 5

   Place the duck breasts skin-side down in a cold cast-iron skillet with no added oil. Place over medium-low heat and render slowly for 10-12 minutes, pouring off rendered fat as needed, until skin is deeply golden and glass-crisp.

   12 min

   Tip: Starting in a cold pan gives the fat time to render out without overcooking the meat underneath.

6. 6

   Flip duck breasts flesh-side down and sear hard for 2 minutes. Brush 2 tablespoons of the plum-miso glaze over the top skin, then flip briefly for 30 seconds to glaze and caramelize, then remove immediately from heat.

   3 min

   Tip: Target an internal temperature of 130°F (54°C) for medium-rare.

7. 7

   Transfer the glazed duck breasts to a cutting board and let rest undisturbed for 5 minutes.

   5 min

   Tip: Resting allows muscle fibers to relax and redistribute juices so you don't lose moisture when slicing.

8. 8

   In a medium bowl, gently toss 1 cup Thai basil leaves, 0.5 cup fresh cilantro leaves, 3 red radishes, 1 tbsp fresh lime juice, and 1 tsp fish sauce.

   3 min

   Tip: Toss this right before serving so the herbs remain crisp and fragrant.

9. 9

   Slice the duck breasts thinly across the grain tataki-style. Swoosh remaining plum-miso glaze onto warmed dinner plates, arrange sliced duck over the glaze, and top with the Thai herb salad.

   3 min

   Tip: Slice at a 45-degree angle for maximum tenderness and presentation.