Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Sichuan Fig Glaze & Parsnip-Ginger Silk

A masterful harmony of rich pan-roasted duck breast crusted with five-spice, served over a velvety ginger-parsnip puree, finished with a complex Sichuan peppercorn and black fig glaze.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with sea salt and the Chinese five-spice powder.

2. 02

   In a small saucepan, combine the chopped parsnips, grated ginger, heavy cream, and enough water to barely cover the parsnips. Simmer over medium heat until the parsnips are completely fork-tender, about 15 minutes.

3. 03

   Transfer the parsnips, ginger, and cooking liquid to a high-speed blender. Add 20g of butter and blend on high until a completely smooth, silk-like puree is formed. Season with salt to taste, pass through a fine-mesh sieve, and keep warm.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Place the skillet over medium-low heat to render the fat slowly, cooking for about 8 to 10 minutes until the skin is golden-brown and ultra-crispy. Flip the breasts and cook for an additional 2 to 3 minutes for medium-rare. Remove from the pan and let rest for 8 minutes.

5. 05

   Pour off excess duck fat from the skillet, leaving about 1 tablespoon. Add the chopped figs and crushed Sichuan peppercorns, sautéing for 1 minute over medium heat until highly fragrant.

6. 06

   Deglaze the skillet with the Shaoxing wine, scraping up any browned bits. Stir in the soy sauce, honey, and chicken stock. Simmer until the liquid reduces into a glossy, syrupy glaze. Whisk in the remaining 10g of butter off the heat to emulsify.

7. 07

   Slice the rested duck breast into thick medallions. Swoosh a generous spoonful of the parsnip-ginger silk across the plate. Arrange the duck slices on top, spoon over the warm Sichuan fig glaze, and garnish with microgreens.