Sichuan Peppercorn Crusted Duck...Sichuan Peppercorn Crusted Duck with Five-Spice Jus

A masterclass in balance: succulent duck breast with a numbing Sichuan crust, served over a vibrant, silken bok choy puree and finished with a glossy, aromatic five-spice reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight cross-hatch pattern, being careful not to cut into the meat. Season the flesh side generously with the ground Sichuan peppercorns and salt.

2. 02

   Place the duck breasts skin-side down in a cold frying pan. Turn the heat to medium-low. Render the fat slowly for 8-12 minutes, pouring off excess fat as it accumulates, until the skin is deep golden and paper-thin.

3. 03

   While the duck renders, blanch the bok choy in boiling salted water for 2 minutes. Shock immediately in ice water. Drain well and blend with the grated ginger and 15g of the cold butter until a vibrant, perfectly smooth puree forms. Season with salt and keep warm.

4. 04

   Increase the pan heat to medium-high. Flip the duck breasts and sear the flesh side for 2-3 minutes for a perfect medium-rare. Remove from the pan and let rest on a warm plate for 8-10 minutes.

5. 05

   Discard the remaining fat from the pan. Deglaze with Shaoxing wine, scraping the bottom to release the fond. Add the duck stock, honey, and five-spice powder. Reduce the liquid by two-thirds until it reaches a syrupy consistency.

6. 06

   Whisk the remaining cold butter into the reduction to emulsify the sauce into a glossy jus. Pass through a fine-mesh chinois for a professional finish.

7. 07

   To plate, swipe a generous spoonful of bok choy puree across the center of each plate. Carve the duck into thick slices and arrange over the puree. Drizzle the five-spice jus around the duck and garnish with additional toasted peppercorns if desired.