My weekend treat to myself this week is juicy, succulent, incredibly flavorful and meaty duck breast! I am absolutely loving getting to experiment with these new ingredients and dishes. This time around instead of re-imagining a Filipino dish, I took a very classic approach to duck breast and just added a few bits of Filipino flair. I enjoyed this for dinner and was drooling during the prep, but I have to admit the mind is already thinking of future changes and improvements. That’s the exciting thing about cooking and creating! There is always room for improvement, improvisation, and imagination!
The most classic preparation I have seen for duck breast has been to score the fatty skin, season generously with salt and pepper, and then first sear it fatty side down in a cold pan brought up to temp (to render some of that incredible duck fat), sear all sides, and finish in the oven. The excess duck fat is set aside for future use (which I’ve done and imagine I could use with say, some Brussels sprouts and pancetta) and what remains is deglazed in some form of sauce. I say, if it ain’t broke don’t fix it. Duck breast is such a luxurious item to begin with that I don’t want to go mucking about with it too much and ruin the best qualities of the meat.
Here’s how I changed it up a bit though. First, aside from the salt and pepper, I also generously rubbed the outside of the duck breast with Chinese five-spice powder. Five-spice powder is an essential seasoning in any Asian household. A wonderfully aromatic and complex mix of cinnamon, clove, fennel, star anise, and Szechuan peppercorns for a slightly spicy kick. After that I did the usual sear and then roast and as it was resting, I de-glazed the pan with some port wine and chicken stock. Once it was reduced to the consistency I liked, I tossed in some cut up canned lychees (a sweet, floral, delicate fruit grown throughout Southeast Asia and a popular snack in the Philippines) with the syrup it came in and after letting it cook a bit, finishing with a nice generous pat of butter.
I cut the breast into nice thick slices and was so proud of the crunch and snap of the crispy duck skin as the knife cut into the pieces. The center was beautifully pink and the five-spice powder had slightly charred and caramelized along the edges and released its full aroma. The lychees I tossed in a salad of watercress and then I spooned the lychee-port sauce over the duck and vegetables. I had a wonderful meal with a glass of port to accompany me.
In the future, I think I can be a bit more brave and really bring out some more Filipino colors. I’ve asked my parents to bring home some mango rum, which is a liqueur popular in the beach destination of Boracay. I’m thinking of using the mango rum, with some thin strips of dried mango along with the lychee, to create a bright orange, sweet and slightly sticky sauce instead (a sort of play on the classic duck a l’orange). I also find that with the sweet and tanginess of the sauce I am craving for some more pepper, so I believe arugula would be better with everything. I hope that along the way of my culinary journey I’ve been able to make some of you aware of the myriad potential and possibilities of Filipino food and cooking style!
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