Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Sichuan Peppercorn Glaze & Blackberry-Habanero Reduction

An exquisite interplay of tingling heat, rich game, and vibrant fruit, featuring crispy duck breast kissed with red Sichuan peppercorns, resting on a velvety parsnip silk with a sweet-spicy habanero reduction.

Ingredients

Cooking Instructions

1. 01

   To make the Parsnip Silk: Simmer parsnips in milk and heavy cream over medium-low heat until completely soft (about 12 minutes). Transfer to a high-speed blender with 15g butter and blend until velvety smooth. Pass through a fine chinois, season with salt, and keep warm.

2. 02

   To make the Blackberry-Habanero Reduction: Melt 15g butter in a small saucepan over medium heat. Sweat the shallot and minced habanero for 2 minutes until aromatic. Add blackberries, 1 tbsp honey, and balsamic vinegar. Cook down for 8-10 minutes, crushing the berries, then pass through a fine sieve to yield a glossy, fiery reduction. Season with a pinch of salt.

3. 03

   Prepare the Duck: Score the duck skin lightly in a fine crosshatch pattern, taking care not to cut into the flesh. Mix the crushed Sichuan peppercorns with flaky sea salt and rub thoroughly over both sides of the breasts.

4. 04

   Sear the Duck: Place the duck breasts skin-side down in a cold stainless steel pan. Place over medium-low heat to render the fat slowly for 10-12 minutes until the skin is golden and ultra-crispy. Turn the heat to high, flip the duck, and cook for an additional 2-3 minutes for medium-rare (internal temp 54°C/130°F).

5. 05

   Glaze and Rest: Mix gochujang with the remaining 1 tbsp of honey. Brush the crispy skin of the duck with this glaze immediately upon taking it off the heat. Rest the duck on a cutting board for 8 minutes before thick slicing.

6. 06

   Plating: Draw a bold arc of warm Parsnip Silk across pre-heated ceramic plates. Slice each duck breast into 5 diagonal cuts and fan over the purée. Spoon the spicy Blackberry-Habanero reduction around the plate, and garnish with chili threads and micro cilantro.