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Yield: 2-4 Servings
 Ingredients:
Duck Breast:
- 1 pack of duck breast, quartered and scored
- 1 Tablespoon five-spice powder
- 1 Tablespoon sugar
- Salt and freshly ground black pepper, to taste
- 3 cups fresh mango purée
- 2 cups chicken stock
- 3 Tablespoons clover honey
- 3 Tablespoons dark soy sauce
- 2 Tablespoons ginger, minced
- ¼ cup rice wine vinegar
Garlic Noodles:
- 4 cups flour
- ¼ cup garlic, roasted
- ¼ cup cilantro, chopped
- 1 egg
- 1½ cups water
- 2 Tablespoons soy sauce
- 1 Tablespoon sesame oil
- Salt and freshly ground black pepper, to taste
Bok Choy:
- 4 baby bok choy
- Salted boiling water
- Ice bath
Yuzu Vinaigrette:
- ¼ cup yuzu juice
- 1 cup Grapeseed oil
- 1 Tablespoon mint, chopped
- 1 teaspoon shallots, chopped
Garnish
- ½ pound young celery
- ¼ pound yellow pea shoots
- 1 cup unsalted peanuts, roasted and chopped
Method:
For Duck Breast:
Season the duck breast with five-spice powder, sugar, salt
and black pepper. Refrigerate it on a wire rack for two days.
Reduce the mango purée to 1½ cups. Add the chicken
stock and reduce half way. Then add honey, soy sauce, ginger,
and rice wine vinegar. Brush off most of the seasoning from
the duck and sear the breast skin-side down. Turn it over
and brush the skin with the glaze; inject the glaze under
the skin as well if desired before searing. Sear the breast
for 3-5 minutes, skin-side down first. Flip it over and sear
it for another 3 minutes. Place it in the oven for 3 more
minutes and allow it to rest on a wire rack for 2 minutes.
It should be medium rare.
For Garlic Noodles:
Combine the flour, roasted garlic, and chopped cilantro; then
slowly add the egg. Next, add the water, soy sauce, and sesame
oil. Season with salt and pepper. Wrap up the dough in plastic
wrap and refrigerate until use.
For the Bok Choy:
Blanch the bok choy in salted water until tender. Put the
vegetable in an ice bath. Drain it and rest it on a paper
towel. Reserve the bok choy for later use.
For Yuzu Vinaigrette:
Make a yuzu vinaigrette by combining the yuzu juice, oil,
mint, and shallots.
To Assemble and Serve:
Twirl the pasta on a fork and slide it off onto the center
of a plate. Thinly slice the duck, and place it on the noodles,
using some of the extra glaze on top of it and around the
plate. Place the bok choy next to the noodles. Dress the celery
and pea shoots with the vinaigrette. Lastly, sprinkle the
crushed peanuts on the mango glaze.
Wine Pairing:
Heron Lake "Miss Olivia Brion Cuvée" Pinot
Noir, Wild Horse, Valley-Napa, 2003
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