Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Fermented Morita Mole and Sichuan Peppercorn Gastrique

An exquisite study in layered heat, marrying dry-aged duck breast with a complex, smoky fermented morita chili mole, balanced by a tingling Sichuan peppercorn and blackberry gastrique.

Ingredients

Cooking Instructions

1. 01

   Toast morita chilies in a dry pan until fragrant, rehydrate in 100 ml boiling water for 15 minutes, then blend until silky with the soaked liquid, fermented habanero paste, black garlic, and chocolate to form the mole base.

2. 02

   Prepare the gastrique: in a small copper saucepan, caramelize the honey over medium heat until deep amber, deglaze with aged sherry vinegar, then add crushed Sichuan peppercorns, fresh blackberries, and 100 ml of duck demi-glace. Simmer until reduced by half, strain through a fine chinois, and mount with 15 g chilled butter.

3. 03

   In a separate saucepan, sweat minced shallots in 10 g butter until translucent, fold in the blended mole base and the remaining 100 ml duck demi-glace. Simmer over low heat for 12 minutes until glossy and thick. Season with fine salt and hold warm.

4. 04

   Season the duck skin generously with half of the crushed Sichuan peppercorns and flaky salt. Place skin-side down in a cold cast-iron pan over low-medium heat, gently rendering fat for 10-12 minutes until deeply crisp and mahogany.

5. 05

   Flip the duck breasts, add the remaining 20 g butter to the pan, baste the meat side for 2 minutes until internal temperature hits 52°C (medium-rare), then transfer to a wire rack to rest for 6 minutes.

6. 06

   Carve each duck breast into clean, elegant slices against the grain.

7. 07

   To plate: draw a crescent of velvety morita mole across warmed slate plates, arrange carved duck slices adjacent, spoon Sichuan gastrique over the meat, and garnish with finger lime pearls, flaky salt, micro cilantro, and sorrel leaves.