Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, combine 30 grams of coarse sea salt, 15 grams of granulated sugar, 5 grams of Chinese five-spice powder, and 2 grams of crushed green cardamom pods.

2. 2

   Thoroughly rub the entire surface of 250 grams of duck breast with the spice mixture, then place it in a shallow dish with 10 grams of thinly sliced fresh ginger and cover it, refrigerating for 24 to 48 hours to cure.

3. 3

   After curing, rinse the duck breast under cold water to remove the excess cure and pat it completely dry with paper towels, allowing it to air dry on a rack for 30 minutes if possible.

4. 4

   Score the skin of the duck breast in a crosshatch pattern, then place it skin-side down in a cold, oven-safe skillet over medium-low heat, slowly rendering the fat for 12 to 15 minutes until the skin is crispy and golden brown.

5. 5

   Flip the duck breast, cook for another 3 to 5 minutes, then transfer the skillet to a preheated oven at 180 0 B0C (350 0 B0F) for 8 to 10 minutes until it reaches your desired doneness, and rest it for 5 minutes before slicing.

6. 6

   While the duck rests, quickly stir-fry 200 grams of baby bok choy and 5 grams of minced garlic in 2 ml of toasted sesame oil in a separate pan for 2 to 3 minutes until wilted, and in a small saucepan, combine 15 ml of gluten-free tamari, 10 ml of rice vinegar, and 5 ml of honey with 0.5 grams of crushed green cardamom, simmering until slightly thickened for the glaze.

7. 7

   Slice the rested duck breast and arrange it alongside the stir-fried bok choy and 100 grams of peeled and pitted fresh lychees, then drizzle generously with the cardamom-tamari glaze before serving.