Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Fermented Chili Gel & Szechuan Bone Marrow Jus

A refined Michelin-caliber dish balancing the intense heat of fermented chili with the numbing buzz of Szechuan pepper, paired with perfectly rendered duck breast and a rich, glossy marrow jus.

Ingredients

Cooking Instructions

1. 01

   For the Fermented Chili Gel: Combine fermented chili paste, yuzu juice, honey, and 100ml water in a small saucepan. Bring to a simmer, whisk in agar-agar, boil for 60 seconds, then pour into a shallow dish to chill in an ice bath until completely set. Transfer the set gel to a high-speed blender and process until completely smooth and fluid.

2. 02

   For the Szechuan Bone Marrow Jus: In a saucepan, combine duck stock, toasted Szechuan peppercorns, and star anise. Reduce by half over medium heat until rich and syrupy. Strain out solids, then vigorously whisk in warm roasted bone marrow until deeply emulsified and glossy. Keep warm.

3. 03

   Season duck breasts generously with salt. Place skin-side down in a cold cast-iron skillet over medium-low heat. Render fat slowly for 10-12 minutes, spooning off excess liquid fat periodically.

4. 04

   Increase heat to high and crisp skin until deep golden brown (1-2 minutes). Flip duck and sear flesh side for 2-3 minutes until internal temperature hits 130°F (54°C). Remove duck and let rest for 8 minutes.

5. 05

   In the same skillet using reserved duck fat, sear halved bok choy cut-side down over high heat until charred and tender-crisp (about 2 minutes).

6. 06

   Plating: Pipe artistic dots of Fermented Chili Gel across pre-warmed plates. Carve duck breast into thick diagonal slices and fan alongside charred bok choy. Nappe the duck with hot Szechuan Bone Marrow Jus and finish with droplets of chili oil.