Pan-fried duck breast with shiitake mushrooms, pak choi, and a five-spice jus

Here’s a refined fusion recipe of French and Chinese heritage. This is a pan-fried duck breast with shiitake mushrooms, pak choi, and a five-spice jus infused with thyme, garnished with microsalad. This dish balances rich duck, earthy mushrooms, umami vegetables, and a deeply aromatic sauce. As an additional treat why not serve with fondant potatoes which add extra glamour. Perfect for a dinner party or special occasion.

---

Pan-Fried Duck Breast with Shiitake Mushrooms, Pak Choi, and Five-Spice Jus

---

Serves: 2

Total Time: ~45 minutes

Skill Level: Intermediate

---

 Equipment Needed:

• Frying pan (heavy-bottomed)

• Small saucepan (for jus)

• Small sauté pan (for mushrooms and pak choi)

• Roasting tray (optional, for finishing duck in oven)

• Sharp knife

• Tongs

• Small sieve (for straining jus)

• Cutting board

• Mixing bowl (for micro salad garnish)

• Basting spoon

---

 Ingredients:

Duck Breast

• 2 duck breasts (skin-on, ~180g each)

• Salt & freshly ground black pepper

Shiitake Mushrooms & Pak Choi

• 150g fresh shiitake mushrooms, sliced

• 2 heads pak choi, halved lengthways

• 1 garlic clove, minced

• 1 tbsp sesame oil or vegetable oil

• Splash of soy sauce

Five-Spice Jus

• 200ml good-quality chicken or duck stock

• 50ml red wine

• 1 small shallot, finely chopped

• 1 garlic clove, crushed

• 1 sprig thyme

• 1/4 tsp Chinese five-spice powder

• 1 tsp soy sauce (dark or light, to taste)

• 1 tsp honey (optional, for balance)

• 1 tbsp unsalted butter (for mounting)

Garnish

• Micro salad (e.g. micro red amaranth, coriander, beetroot, pea shoots)

• Olive oil & a touch of lemon juice (to lightly dress)

---

Preparation:

1. Prepare the Duck Breast

• Score the skin of the duck breasts in a crosshatch pattern.

• Season generously with salt and pepper.

• Place skin-side down in a cold frying pan, then bring up to medium heat.

• Render and crisp the skin for ~6–8 minutes. Drain excess fat as needed.

• Flip and cook flesh-side for ~2–3 minutes.

• (Optional: Finish in a preheated oven at 180°C/350°F for 4–6 mins for medium-rare.)

• Rest for 8–10 minutes before slicing.

2. Make the Five-Spice Jus

• In a saucepan, sauté the shallot and garlic in a touch of duck fat or butter.

• Add the red wine; reduce by half.

• Add stock, thyme, five-spice, soy sauce, and honey.

• Simmer gently for 10–15 minutes until slightly thickened.

• Strain through a fine sieve and return to pan.

• Whisk in cold butter to finish and create a glossy finish. Keep warm.

3. Sauté Shiitake & Pak Choi

• Heat oil in a small pan.

• Add mushrooms, season, and sauté for ~4 minutes until golden.

• Push mushrooms to one side; add garlic and pak choi cut-side down.

• Sauté for 2–3 minutes until lightly charred.

• Deglaze with a splash of soy sauce and steam with a lid for ~1 minute.

• Keep warm.

4. Dress Microsalad

• Lightly toss microgreens with a drop of olive oil and a hint of lemon juice just before serving.

---

 Plating Suggestion:

1. Slice duck breasts and fan out on warm plates.

2. Spoon over five-spice jus with a thyme sprig garnish.

3. Nestle sautéed shiitake and pak choi alongside.

4. Top with a delicate tangle of microsalad for freshness and visual lift.

5. An option is to also add rounds of fondant potato to the plate alongside the duck breast.

---

 Chef’s Tips:

• For a richer jus, reduce further or add a touch of veal stock.

• Avoid overcooking the duck – aim for pink, medium-rare interior.

• Balance the five-spice with acidity (e.g. lemon in the salad) to avoid cloying notes.