Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Sichuan-Gochujang Glaze and Ginger-Chili Carrot Purée

A masterclass in balancing heat, sweetness, and rich umami. Perfectly rendered, crispy-skinned duck breast glazed with a fiery Gochujang-honey reduction, served over a silky, spiced carrot purée and finished with a numbing Sichuan peppercorn jus.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight, fine diamond pattern, being careful not to cut into the flesh. Season both sides generously with kosher salt and let rest at room temperature for 15 minutes.

2. 02

   For the purée, place chopped carrots, half the grated ginger, the halved bird's eye chili, and a pinch of salt in a saucepan. Cover with water, bring to a boil, and simmer until carrots are completely tender (about 15 minutes). Drain, reserving 50ml of cooking liquid.

3. 03

   Transfer the warm carrots, ginger, and chili to a high-powered blender. Add 30g of cold butter and the heavy cream. Blend on high until microscopically smooth. Pass through a fine-mesh chinois for a velvety Michelin-grade texture. Keep warm.

4. 04

   Whisk Gochujang, Manuka honey, soy sauce, and the remaining grated ginger in a small bowl to create the glaze. Set aside.

5. 05

   Place duck breasts skin-side down in a cold, dry, heavy-bottomed skillet. Place over medium-low heat. Slowly render the fat for 10-12 minutes, spooning out excess fat from the pan continuously, until the skin is golden brown and extremely crispy.

6. 06

   Flip the duck breasts flesh-side down and sear for 2 minutes. Liberally brush the crispy skin side with the Gochujang glaze. Transfer the pan to a preheated oven at 190°C (375°F) for 4 minutes, or until the internal temperature reaches 54°C (130°F) for medium-rare. Remove from pan and let rest on a warm board for 8 minutes.

7. 07

   While the duck rests, make the jus: pour off all but 1 tablespoon of duck fat from the skillet. Sauté minced shallots and crushed Sichuan peppercorns over medium heat for 2 minutes until fragrant. Pour in the duck stock, scraping up any browned bits. Reduce the liquid by half. Strain through a fine sieve back into a clean saucepan, then whisk in the remaining 15g of cold butter to emulsify into a glossy glaze.

8. 08

   To plate, swipe a generous spoonful of the ginger-chili carrot purée across each plate. Slice the rested duck breasts at a sharp angle. Arrange the slices over the purée, spoon the glossy Sichuan jus around the plate, and garnish with chili threads.