Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Sichuan Chili Crisp & Blood Orange Glaze

A sophisticated balance of fiery Sichuan peppercorns, crispy chili oil, and tart blood orange gastrique cutting through rich, perfectly rendered duck breast.

Ingredients

Cooking Instructions

1. 01

   Pat duck breasts thoroughly dry. Season the flesh side with ground Sichuan peppercorns and fine sea salt, keeping the scored skin seasoned exclusively with salt.

2. 02

   Place duck breasts skin-side down in a cold, dry carbon steel or cast-iron skillet. Set heat to medium-low to gently render fat over 12-14 minutes, continuously draining excess fat until skin is paper-thin and deeply golden.

3. 03

   Flip duck breasts and sear the flesh side for 2-3 minutes, basting with a spoonful of hot duck fat until internal temperature reaches 130°F (54°C) for medium-rare. Transfer to a warm cutting board to rest for 8 minutes.

4. 04

   In the same pan, pour off all but 1 tablespoon of fat. Add sherry vinegar, honey, and blood orange juice, scraping up the browned fond over medium-high heat. Simmer until reduced by half, about 3 minutes.

5. 05

   Whisk in the duck demi-glace and artisanal chili crisp; reduce to a glossy, nappe consistency. Remove from heat and vigorously swirl in chilled butter cubes to emulsify.

6. 06

   In a separate pan with 1 tsp duck fat, flash-sear the baby bok choy cut-side down for 90 seconds until charred yet crisp-tender.

7. 07

   Carve resting duck breasts against the grain into thin medallions. Arrange atop charred bok choy, spoon the spicy blood orange gastrique alongside, and finish the skin with a sprinkle of Maldon sea salt.