Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Sichuan-Scotch Bonnet Gastrique

An exquisite study in heat and complexity: crispy skin duck breast balanced by a numbing Sichuan pepper gastrique, spicy Scotch bonnet fruitiness, and velvety parsnip silk.

Ingredients

Cooking Instructions

1. 01

   Prepare the parsnip silk: Simmer parsnips in heavy cream and 100ml water until fork-tender. Transfer to a high-speed blender with 15g butter and blend until silky smooth; pass through a chinois and season with fine salt.

2. 02

   Craft the gastrique: In a small copper saucepan, caramelize wildflower honey over medium heat until deep golden. Deglaze with apple cider vinegar, stirring until smooth.

3. 03

   Incorporate spices: Add minced Scotch bonnet chili, crushed Sichuan peppercorns, and duck stock to the gastrique base. Reduce slowly until glossy and coating the back of a spoon (approx. 8-10 mins). Finish by whisking in 15g cold butter off heat.

4. 04

   Sear duck breast: Season duck breasts generously with salt. Place skin-side down in a cold cast-iron skillet over medium-low heat to render fat gradually for 12 minutes until skin is crackling and golden brown.

5. 05

   Finish duck and leeks: Turn duck breasts over and sear flesh side for 2-3 minutes until medium-rare (54°C). Remove duck to rest for 8 minutes. In the remaining rendered duck fat, char baby leeks flesh-side down for 3 minutes.

6. 06

   Plating: Swipe parsnip silk across warmed porcelain plates. Slice duck breast against the grain and arrange over the purée alongside charred baby leeks. Nappe generously with the spicy Sichuan-Scotch bonnet gastrique and finish with Maldon salt.