Dry-Aged Duck with Umeboshi-Mushroom Puree, Sautéed Matsutakes, and Black Truffle Rice

Insert meat thermometer into thickest part

Roast at 375 °F for 7 minutes

Rest for 7 minutes

Roast another 7 minutes

Rest 7 minutes

Continue roasting in 7-minute intervals until internal temperature reaches 130 °F

Rest duck (2 pieces) for at least 30 minutes before slicing

Mix plum wine (1 cup), hoisin sauce (3 Tbsp), soy sauce (1 Tbsp), and sugar (1 Tbsp) in a bowl

Clean and slice the mixed mushrooms (1 ¾ cups)

Sauté mushrooms (1 ¾ cups) until deeply browned

Add braising liquid and simmer 10-12 minutes until liquid reduces by half

Transfer mushrooms (1 ¾ cups), umeboshi plums (4), and reduced liquid to blender

Blend until smooth, adding water if needed to thin

Strain if desired for silky texture

Rinse rice (1 cup) until water runs clear

Combine rice (1 cup) and stock (2 cups) in saucepan, bring to boil

Reduce heat, cover and simmer 18-20 minutes

Remove from heat, let stand 5 minutes

Stir in truffle paste (2 Tbsp) and butter (1 Tbsp), season with salt (to taste)

Heat butter (2 Tbsp) in large skillet over medium-high heat

Add sliced matsutakes (3 ⅛ cups), season with salt (to taste) and pepper (to taste)

Cook 3-4 minutes until golden and tender

Slice duck breast (2 pieces) diagonally into thick pieces

Spoon warm truffle rice onto plates

Arrange duck (2 pieces) slices over rice

Add dollops of umeboshi-mushroom puree alongside

Top with sautéed matsutakes (3 ⅛ cups)

Serve immediately