Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Fermented Chili Gastrique & Sichuan Parsnip Silk

A refined dish balancing intense chili heat with rich, savory duck and a silky, tingling Sichuan-infused parsnip puree.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a fine crosshatch pattern without penetrating the flesh. Season the skin generously with Maldon salt and ground Sichuan peppercorns.

2. 02

   Simmer parsnips in salted boiling water until tender (about 15 minutes). Drain and blend in a high-speed blender with heavy cream, 20g butter, and a pinch of Sichuan pepper until completely smooth. Pass through a fine chinois to achieve a silky finish and hold warm.

3. 03

   To make the gastrique, sweat the diced shallot in 10g butter until translucent. Add the fermented chili paste, plum preserves, and sherry vinegar. Reduce by half, then stir in duck demi-glace. Simmer for 5 minutes until glossy and slightly reduced. Strain through a sieve.

4. 04

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low and slowly render fat for 8-10 minutes until the skin becomes golden and crisp.

5. 05

   Flip duck breasts and sear the meat side for 2-3 minutes. Add remaining 20g butter to the pan and baste duck constantly until internal temperature reaches 54°C (130°F) for medium-rare.

6. 06

   Transfer duck to a wire rack to rest for 5 minutes, then slice across the grain into thick medallions.

7. 07

   Spoon a generous arc of warm Sichuan parsnip silk onto pre-warmed plates. Arrange duck medallions alongside, spoon the glowing fermented chili gastrique over top, and garnish with micro cilantro and flakes of sea salt.