Opening the spice cabinet in my house is a daunting task… one only for the brave. There’s no guarantee that your eye isn’t going to get knocked out by flying jar of garlic powder at any moment‘s notice. The first spice drawer is already stuffed to the brim and now we’re determined to find out the maximum capacity of the 2nd, as we continue to shove shit in there to the point where everything spews out onto the floor each time the doors open.
As I was rummaging around, a bottle of Chinese five spice came flying at my face. I took it as a sign that it felt neglected since it never gets used and decided to give it some love. I think I may start to make a game of this and just use whatever spice knocks me in the head that day and call it Spice Roulette.
So you can thank my overstuffed spice cabinet for this recipe.. It might be the last of spice gambling though.. Last night I wasn’t amused as amused with the hail storm of glass jars so I went and ordered a spice rack for the pantry door.The risk of a cumin induced concussion will be significantly reduced…
I used the asian inspiration as a jumping point for the rest of the dish. Five spice duck breast, carrot ginger puree, charred leeks, sesame broccolini, bok choy, and beetroot tuile. I’ve been wanted to play around with these coral tuiles for a while and now I’m hooked! They are such a fun element to add to any dish for color and texture… and they just look fricken awesome. So expect to see more variations of those in the future.
Sooo yeah… thats about it for today.. I rather watch Game of Thrones in bed and keep chatting about ducks and killer spice cabinets but I have to get out of bed and actually go to work…🙄
- 2 Duck Breasts
- Chinese Five Spice
- 2 large carrots, coarsely chopped (about 2 cups)
- heavy cream
- 2 tsp fresh grated ginger
- 1 tbs unsalted butter
- 40g beetroot, peeled and coarsely chopped
- 40g oil
- 10g flour
- 80g water
- Preheat oven to 400F.
- Score the duck fat in a crosshatch. Season to taste with salt and pepper. Sprinkle each duck breast with 1 tsp and rub in to evenly coat. Make sure to get into the cuts on the skin. Let sit for 1/2 hour.
- Place duck skin side down in a cold cast iron skillet. Gradually increase the heat until fat is rendered and skin is crispy. Flip duck and sear on flesh side for 2 min.
- Place in the oven skin side down until internal temp is 135F. Remove and let rest for 10 min before slicing.
- Add carrots and 1 tsp salt to a medium saucepan. Pour enough liquid to just cover the carrots, half milk, half cream. Bring to a boil. Reduce heat to a simmer, add ginger, and cook until carrots are tender.
- Strain carrots and reserve the cooking liquid. Add carrots to food processor with butter. Begin to blend and slowly drizzle in cooking liquid until smooth and creamy. Pass through a sieve.
- Combine all ingredients in a food processor and blend until well combined.
- Heat a small skillet over medium heat. When pan is hot, pour about 1/4 cup of mixture. Cook until all the water has evaporated. Set on a paper towel to absorb excess oil.