Li Hing Spiced Duck Breast Recipe

Combine rice wine vinegar, water, sugar, and salt in a small saucepan and bring to a simmer until sugar dissolves. Remove from heat and cool 2 minutes. Place sliced red cabbage in a jar or bowl and pour pickling liquid over it. Let sit at least 20 minutes (can be made ahead and chilled for up to 24 hours).

Rinse farro under cold water. In a medium saucepan, heat 1 tbsp olive oil over medium heat and sweat the minced shallot until translucent, about 2 minutes.

Add farro and stir 1 minute to coat with oil. Add 2.5 cups water and 1 tsp salt. Bring to a boil, then reduce to a simmer, cover and cook until tender, about 20–25 minutes for pearled farro. Drain any excess liquid.

Fold in roasted butternut squash, toasted walnuts, and thyme. Adjust seasoning and keep warm until plating.

In a medium saucepan, melt 2 tbsp butter over medium heat. Add chopped cabbage and toss to coat. Cook 3–4 minutes until wilted.

Add 1 cup stock, bring to a simmer, cover and cook until cabbage is very tender, about 12–15 minutes.

Transfer cabbage and cooking liquid to a blender. Add 2 tbsp heavy cream, 1 tsp salt and 1 tsp white pepper. Purée until very smooth, adding more stock by tablespoon if needed to reach a velvety consistency. Pass through a fine-mesh sieve for extra smoothness. Keep warm.

In a skillet over medium heat, melt 1 tbsp butter. Add sliced Maui onion and a pinch of salt and sweat until translucent and beginning to caramelize, about 8–10 minutes.

Add diced persimmon and cook 2–3 minutes until softened. Stir in 1 tbsp brown sugar and 1 tbsp apple cider vinegar; simmer until mixture is jammy, about 3–4 minutes.

Stir in 1 tsp li hing mui powder and 2 tbsp water to loosen if needed. Adjust seasoning with 1 tsp salt. Remove from heat and keep warm or cool slightly if making ahead.

In a small saucepan, combine minced shallot and red wine. Bring to a simmer and reduce until syrupy and about 2–3 tablespoons of liquid remain, roughly 12–15 minutes.

Add demi-glace, thyme sprig and bay leaf. Simmer gently to marry flavors for 4–5 minutes. Strain out solids.

With the saucepan off the heat but warm, whisk in cold butter piece by piece to emulsify the sauce. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep warm, do not boil.

Preheat oven to 425°F (220°C). Toss halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/2 tsp black pepper.

Spread cut-side down on a rimmed baking sheet. Roast until deeply browned and crisp on edges, about 18–22 minutes, shaking pan halfway. Keep warm.

Bring duck breasts to room temperature 20–30 minutes before cooking. Pat skin dry thoroughly with paper towel.

Score the skin in a shallow crosshatch without cutting into flesh. Rub skin and flesh with 2 tsp neutral oil. Season flesh side with 2 tsp kosher salt and 1 tsp black pepper. On the skin side, evenly sprinkle 2 tbsp li hing mui powder and gently rub to adhere.

Place a cold, dry skillet over medium-low heat. Place duck breasts skin-side down in the skillet (no additional oil). Slowly render the fat, adjusting heat as needed so skin browns evenly without burning, about 10–14 minutes. Spoon off excess rendered fat into a container to use later if desired.

When skin is deep golden and crisp, flip breasts and sear flesh side 1.5–3 minutes until nicely browned. Transfer to oven preheated to 400°F (200°C) and roast until internal temperature reaches 125–130°F (52–54°C) for medium-rare, about 6–8 minutes depending on thickness.

Remove from oven, tent loosely with foil and rest 6–8 minutes. Slice thinly against the grain.

Spoon a smear of warm winter cabbage purée on each plate as a base (about 2–3 tablespoons).

Place 2–3 tablespoons of harvest farro beside the purée.

Arrange 3–4 slices of rested li hing spiced duck breast atop the purée or alongside the farro.

Nestle 3–4 roasted Brussels sprouts and 1–2 spoonfuls of Maui onion — persimmon compote near the duck.

Add a small amount (about 1 tablespoon) of pickled cabbage for brightness.

Spoon warm bordelaise (about 1–2 tablespoons) around the duck, avoiding drowning the li hing crust so the powder flavor remains distinct.

Finish with a light dusting of 1/2 tsp extra li hing mui powder over the duck edges, a drizzle of 1 tsp olive oil, and scatter microgreens. Serve immediately.