Gochujang-Glazed Duck Breast with...Gochujang-Glazed Duck Breast with Sichuan Peppercorn Jus

Perfectly pan-seared duck breast with a lacquer of sweet-and-spicy fermented chili glaze, served over a silky smoked sweet potato purée and finished with a numbing Sichuan peppercorn-infused duck jus.

Ingredients

Cooking Instructions

1. 01

   Prepare the sweet potato purée: Boil the cubed sweet potatoes in salted water until fork-tender (about 15 minutes), then drain well.

2. 02

   Process the purée: Transfer the hot sweet potatoes to a high-speed blender. Add the heavy cream, 50g of chilled butter, and a pinch of salt. Blend until completely smooth and velvety. Pass through a fine-mesh tamis sieve and keep warm.

3. 03

   Make the Gochujang Glaze: In a small bowl, whisk together the gochujang paste, wildflower honey, dark soy sauce, and black garlic paste until smooth.

4. 04

   Render the duck: Place the scored duck breasts skin-side down in a cold, dry cast-iron skillet. Turn the heat to medium-low. Slowly render the fat for 10-12 minutes until the skin is deeply golden and extremely crispy. Pour off excess fat continuously.

5. 05

   Sear and glaze: Flip the duck breasts and sear the flesh side for 2 minutes. Brush the crispy skin generously with the gochujang glaze. Transfer the pan to a preheated oven at 180°C (350°F) for 4-5 minutes for medium-rare (internal temp 54°C/130°F). Rest for 8 minutes before slicing.

6. 06

   Infuse the Jus: In a small saucepan, sweat the minced shallot and ginger in a teaspoon of rendered duck fat. Add the toasted Sichuan peppercorns and pour in the duck stock. Simmer and reduce by half until it coats the back of a spoon. Strain through a chinois, then whisk in the remaining 25g of cold butter to emulsify.

7. 07

   Plate the dish: Spoon a generous pool of the warm sweet potato purée onto the center of each plate. Slice the rested duck breast and fan it over the purée. Drizzle the Sichuan peppercorn jus around the plate. Garnish with Korean chili threads.