Aged Duck With Compressed Pork Belly by Grandmasterchefjojo

Ingredients

• 2 duck breasts, skin-on
• 500g (1.1 lb) pork belly, slab
• 1 daikon radish, peeled and sliced into 1-inch rounds
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp brown sugar
• 2 cloves garlic, smashed
• 1 tsp salt

Instructions

1. Place pork belly in a vacuum bag or tight container with a splash of soy sauce, then compress under a heavy weight for 2 hours to firm the texture.
2. Simmer daikon radish slices in water with soy sauce, mirin, and sugar for 45 minutes until tender and translucent.
3. Score the duck skin in a crosshatch pattern, season with salt, and place skin-side down in a cold pan until ready to serve.
4. Heat the pan to medium-low and render the duck fat for 8-10 minutes until the skin is crispy and golden.
5. Flip the duck and cook for an additional 3-4 minutes until medium-rare, then rest for 10 minutes before slicing.
6. Sear the compressed pork belly in a hot pan for 2-3 minutes per side until caramelized, then slice into thick portions.
7. Assemble the plate by layering the braised daikon, sliced pork belly, and seared duck breast until ready to serve.