Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Sichuan-Chili Plum Reduction

An exquisite interplay of heat and luxury. Pan-seared duck breast paired with a fiery plum reduction infused with Sichuan peppercorns and Thai chilies, served over a velvety parsnip-ginger purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight diamond pattern, being careful not to cut into the flesh. Season both sides generously with kosher salt and set aside at room temperature.

2. 02

   For the purée, boil the chopped parsnips and grated ginger in salted water until fork-tender, about 15 minutes. Drain thoroughly, then transfer to a high-powered blender with the warm heavy cream and cold butter. Blend on high until completely smooth and velvety. Season to taste with salt and keep warm.

3. 03

   To make the reduction, combine the chopped plums, minced Thai chilies, star anise, stock, honey, and soy sauce in a small saucepan. Bring to a simmer over medium heat and cook for 12 minutes until the plums break down. Stir in the ground Sichuan peppercorns, cook for another 2 minutes, then strain through a fine-mesh chinois, pressing to extract all the juices. Keep the sauce warm.

4. 04

   Place the duck breasts skin-side down in a cold, dry, oven-safe skillet. Place over medium-low heat to slowly render the fat, about 10-12 minutes, pouring off excess fat as it accumulates. Once the skin is ultra-crisp and golden, flip the breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temp 130°F / 54°C).

5. 05

   Transfer the duck to a cutting board and allow it to rest for 5 minutes. Spoon a generous swoosh of the parsnip-ginger purée onto each warmed plate.

6. 06

   Carve the duck breasts on a bias. Fan the slices over the purée, drizzle with the spicy Sichuan-chili plum reduction, and garnish with micro cilantro and fresh slivered red chilies.