Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Sichuan Plum Glaze

Crispy-skinned duck breast glazed with a sweet and numbing Sichuan peppercorn and black plum reduction, served over a vibrant ginger-scallion emulsion.

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 half of the ground Sichuan peppercorns.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low and render the fat slowly for 8-10 minutes, periodically pouring off the rendered fat, until the skin is golden and shatteringly crisp.

3. 03

   Flip the duck breasts and cook the flesh side for 2-3 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from the skillet and let rest on a cutting board for 10 minutes.

4. 04

   To make the Sichuan plum glaze, combine the chopped plums, soy sauce, Shaoxing rice wine, honey, star anise, and the remaining ground Sichuan peppercorns in a small saucepan. Simmer over medium-low heat for 10 minutes until the plums have completely broken down.

5. 05

   Strain the plum mixture through a fine-mesh sieve, pressing firmly to extract all the juices. Return the liquid to the saucepan and simmer for another 3-4 minutes until it reduces to a glossy, syrupy glaze.

6. 06

   For the ginger-scallion emulsion, place the chopped scallions, grated ginger, and a pinch of salt in a heatproof blender. In a small pot, heat the grapeseed oil until shimmering but not smoking. Carefully pour the hot oil over the ingredients in the blender to flash-cook them, then blend at high speed until smooth and vibrant green.

7. 07

   To plate, spoon a generous pool of the warm ginger-scallion emulsion onto each dish. Slice the rested duck breasts into thick, elegant slices and fan them over the emulsion. Drizzle the warm Sichuan plum glaze over the crispy duck skin and garnish with additional sea salt.