Tamarind Duck with Arugula and Soy Guava Reduction - The Perfect Puree of Napa Valley

Ingredients

• 3 tbsp. The Perfect Purée Tamarind Puree, thawed
• 1 tsp. The Perfect Purée Ginger Puree, thawed
• 6 pieces duck breast
• 2 green onions, cut into 1 inch segments
• 4 pieces whole star anise
• 1/2 tsp. sesame oil
• Pinch of ground black pepper
• Pinch of ground salt
• 6 cups arugula
• 2 brussels sprout leaves
• 1 cup edamame
• 6 peeled baby carrot
• Sesame seeds
• Olive oil
• 2 tbsp. The Perfect Purée Red Jalapeño Puree, thawed
• 4 tbsp. mayo
• 2 cups The Perfect Purée Pink Guava Puree, thawed
• 1 tbsp. low sodium soy sauce
• 1 tbsp. shallot, fine minced
• Dash of ground black peppercorn
• 200g of sun dried shiitake mushrooms
• 100ml of rice wine vinegar
• 50ml of water
• 50g of caster sugar
• 2 cloves