Name: Citrus-Glazed Five-Spice Duck Breast with Beurre Blanc and Grapefruit-Leek Confit
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 1 pound pork tenderloin (sliced into 4 medallions); 2 medium oranges (1 juiced, 1 segmented); 1 large grapefruit (zested, juiced, and segmented); 2 medium leeks (white and light green parts only, thinly sliced); 2 large eggs (separated, yolks only); 3 cloves garlic (minced); 1 medium carrot (julienned); 1/4 cup mixed nuts (cashews or almonds, toasted and chopped); 2 tablespoons fish sauce; 4 tablespoons unsalted butter (cold, cubed); 2 tablespoons neutral cooking oil; 1 teaspoon Chinese five-spice powder; 1 fresh red chili pepper (thinly sliced); 3 tablespoons honey; 1/4 cup dry white wine; 1/4 cup heavy cream; 1 teaspoon fresh ginger (grated); Salt to taste; Black pepper to taste

Citrus-Glazed Five-Spice Duck Breast with Beurre Blanc and Grapefruit-Leek Confit

An elegant fusion of Chinese and French culinary traditions featuring pan-seared duck breast (substituted with pork tenderloin) glazed with orange and grapefruit reduction infused with Chinese five-spice, served alongside a delicate French beurre blanc sauce and a caramelized leek confit studded with citrus segments. This dish marries the bold, aromatic spices of Chinese cuisine with the refined butter-based sauces and techniques of French gastronomy.

60 min

Hard

4 servings

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Taste Profile

Sweet6/10

Salty5/10

Sour5/10

Umami7/10

Spicy3/10

🥄 Texture

The dish presents a delightful mix of textures, from the tender, juicy pork medallions to the soft, caramelized leeks and crisp, sautéed carrots. The toasted nuts add a crunchy contrast, making every bite interesting and satisfying.

👃 Aroma

The aroma is a complex blend of sweet citrus from the glaze, earthy and warm notes from the five-spice powder, and the savory richness of the buttery beurre blanc sauce. Hints of fresh ginger and garlic add a spicy undertone.

🍷 Pairs Well With

A medium-bodied Pinot Noir, with its fruity notes and slight acidity, would complement the sweet and savory elements of the dish beautifully.

🥗 Side Dishes

Steamed jasmine rice or a light, citrusy salad would pair well, offering a neutral base or a refreshing contrast to the rich flavors of the main dish.

Ingredients(19 items)

11 pound pork tenderloin (sliced into 4 medallions)

22 medium oranges (1 juiced, 1 segmented)

31 large grapefruit (zested, juiced, and segmented)

42 medium leeks (white and light green parts only, thinly sliced)

52 large eggs (separated, yolks only)

63 cloves garlic (minced)

71 medium carrot (julienned)

81/4 cup mixed nuts (cashews or almonds, toasted and chopped)

92 tablespoons fish sauce

104 tablespoons unsalted butter (cold, cubed)

112 tablespoons neutral cooking oil

121 teaspoon Chinese five-spice powder

131 fresh red chili pepper (thinly sliced)

143 tablespoons honey

151/4 cup dry white wine

161/4 cup heavy cream

171 teaspoon fresh ginger (grated)

18Salt to taste

19Black pepper to taste

Instructions

Prepare the citrus glaze: In a small saucepan, combine the juice of 1 orange, half of the grapefruit juice, honey, five-spice powder, grated ginger, and 1 tablespoon fish sauce. Bring to a simmer over medium heat and reduce by half until syrupy, about 8-10 minutes. Set aside.

Season the pork medallions generously with salt and black pepper on both sides. Heat 2 tablespoons of cooking oil in a large skillet over medium-high heat until shimmering.

Sear the pork medallions for 4-5 minutes on each side until golden brown and cooked through (internal temperature 145°F). During the last 2 minutes, brush the citrus glaze generously over the pork. Remove from heat and let rest, covered with foil.

Prepare the leek confit: In a medium saucepan, melt 2 tablespoons of butter over low heat. Add the sliced leeks, minced garlic, and a pinch of salt. Cook gently for 15-20 minutes, stirring occasionally, until the leeks are very soft and caramelized. Add the grapefruit and orange segments, cook for 2 more minutes, then keep warm.

Make the beurre blanc: In a small saucepan, combine white wine, remaining grapefruit juice, and 1 tablespoon fish sauce. Reduce over medium heat until only 2 tablespoons of liquid remain, about 5 minutes.

Reduce heat to very low and whisk in the egg yolks until slightly thickened. Gradually whisk in the cold butter cubes, one at a time, ensuring each piece is fully incorporated before adding the next. The sauce should be smooth and creamy. Season with salt and white pepper. Strain through a fine-mesh sieve if desired.

Prepare the garnish: Quickly sauté the julienned carrots in the same skillet used for pork for 2-3 minutes until tender-crisp. Season with a pinch of five-spice powder.

To plate: Spoon a generous portion of leek confit onto each plate. Place a pork medallion on top, drizzle with beurre blanc sauce around the plate. Garnish with sautéed carrots, toasted nuts, sliced chili pepper, and remaining citrus segments. Drizzle any remaining citrus glaze over the pork.

Serve immediately while hot, with the contrasting flavors of sweet citrus, savory five-spice, buttery sauce, and aromatic leeks creating a harmonious fusion experience.