Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Fermented Chili Glaze & Sichuan Parsnip Mousseline

Crisp-skinned duck breast lacquered in a complex fermented chili-honey reduction, set atop a velvet Sichuan peppercorn parsnip mousseline and finished with vibrant charred shishito oil.

Ingredients

Cooking Instructions

1. 01

   Prepare the Shishito Oil: Blister the shishito peppers in a dry, smoking-hot cast-iron pan until charred on all sides. Transfer to a high-speed blender with warm grapeseed oil and blend on high for 2 minutes. Strain through a fine-mesh sieve lined with cheesecloth; set aside the clear green aromatic oil.

2. 02

   Make the Sichuan Parsnip Mousseline: Boil the parsnips in salted water until fork-tender (approx. 15 minutes). Grind the toasted Sichuan peppercorns to a fine powder using a mortar and pestle. Drain parsnips, then blend until smooth with warmed cream, butter, and ground Sichuan peppercorns. Pass through a fine tamis sieve for an ultra-silky finish. Keep warm.

3. 03

   Craft the Chili Glaze: Whisk the fermented chili paste, wildflower honey, black vinegar, and 2 tablespoons of water in a small saucepan over medium heat. Simmer gently for 4-5 minutes until it reduces to a glossy, coat-the-back-of-a-spoon lacquer.

4. 04

   Render the Duck: Season scored duck breasts generously with coarse sea salt. Place skin-side down in a cold stainless steel pan. Set heat to low-medium and slowly render the fat for 10-12 minutes, spooning away excess fat, until the skin is deep golden brown and hyper-crisp.

5. 05

   Sear and Glaze: Turn duck breasts flesh-side down for 2 minutes. Brush the crisp skin generously with the spicy fermented chili glaze. Transfer pan to a preheated 190°C (375°F) oven for 3-4 minutes until medium-rare (internal temperature of 54°C / 130°F). Rest duck on a wire rack for 8 minutes.

6. 06

   Plating: Spoon a generous mound of Sichuan parsnip mousseline off-center on four warm wide-brimmed plates and drag with a palette knife. Slice each duck breast at a 45-degree angle and fan over the purée. Drizzle vibrant shishito oil around the plate, brush duck with remaining warm glaze, and garnish with thin Fresno chili rings, micro coriander, and Fleur de sel.