Gochujang-Glazed Duck Breast with...Gochujang-Glazed Duck Breast with Sichuan Parsnip Purée

An exquisite harmony of rich, crispy-skinned duck breast coated in a sweet-savory Korean chili glaze, balanced by a velvety parsnip purée infused with numbing Sichuan peppercorns, and finished with a sharp blackberry-chili gastrique.

Ingredients

Cooking Instructions

1. 01

   To make the parsnip purée, boil the parsnips in salted water for 15 minutes or until completely tender. Drain well.

2. 02

   In a small saucepan, gently heat the heavy cream, butter, and Sichuan peppercorns until steaming. Remove from heat and let infuse for 10 minutes, then strain to discard the peppercorns.

3. 03

   Transfer the hot parsnips and infused cream mixture to a high-speed blender. Blend until absolutely smooth and glossy. Season with kosher salt to taste and keep warm.

4. 04

   For the gastrique, heat caster sugar and red wine vinegar in a small saucepan over medium heat until the sugar dissolves and starts to caramelize slightly. Stir in the blackberries and minced Thai chili. Simmer for 8 minutes until the berries break down and the sauce reduces to a syrupy consistency. Strain through a fine-mesh sieve, pressing to extract all juices, and set aside.

5. 05

   In a small bowl, whisk together the Gochujang, honey, mirin, and soy sauce to form a smooth glaze.

6. 06

   Score the skin of the duck breasts in a fine crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt.

7. 07

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Render the fat slowly for 8-10 minutes, pouring off excess fat periodically, until the skin is intensely crispy and golden brown.

8. 08

   Flip the duck and cook the flesh side for 2 minutes. Brush the Gochujang glaze generously over the crispy skin side, flip back briefly for 30 seconds to caramelize the glaze, then glaze the flesh side and cook for another 30 seconds. The internal temperature should register 54°C (130°F) for medium-rare.

9. 09

   Remove the duck from the pan and let it rest on a warm board for 5 minutes before carving on the bias into thick slices.

10. 10

    To plate, swipe a generous spoonful of the Sichuan parsnip purée across the plate. Arrange the sliced duck breast alongside. Drizzle the blackberry-chili gastrique artistically around the plate and garnish with micro-cilantro.