Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Sichuan Peppercorn & Smoked Habanero Glaze

Crispy-skinned duck breast paired with a complex, numbing Sichuan peppercorn and smoked habanero reduction, balanced by a velvety parsnip purée and chili-infused crackling.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight cross-hatch pattern without piercing the flesh. Season generously with sea salt and half of the crushed Sichuan peppercorns.

2. 02

   Place the duck breasts skin-side down into a cold cast-iron skillet over low heat. Slowly render the fat for 12-15 minutes, pouring off liquid fat periodically, until the skin becomes deep golden brown and hyper-crisp.

3. 03

   While rendering, boil parsnips in salted water for 12 minutes until fork-tender. Drain and immediately blend in a high-speed blender with unsalted butter and heavy cream until silky smooth. Season to taste and keep warm.

4. 04

   Flip the duck breasts flesh-side down and sear for 2-3 minutes until internal temperature reaches 54°C (130°F) for medium-rare. Transfer duck to a warm wire rack and rest for 8 minutes.

5. 05

   Pour off all but 1 tablespoon of duck fat from the skillet. Add the minced habanero and remaining Sichuan peppercorns; sauté for 30 seconds until intensely aromatic.

6. 06

   Deglaze skillet with Shaoxing rice wine, scraping up all browned fond. Stir in gochujang, honey, dark soy sauce, and duck stock. Simmer rapidly for 4-5 minutes until reduced to a glossy, coat-the-back-of-a-spoon glaze.

7. 07

   Slice the rested duck breast into precise 1/2-inch thick medallions.

8. 08

   Spoon a swoop of parsnip purée onto pre-warmed plates. Arrange duck medallions alongside, spoon the spicy reduction over the duck, drizzle with chili crisp oil, and finish with micro cilantro and flaky salt.