Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Sichuan Peppercorn Glaze & Fermented Chili Dashi

Crisp-skinned duck breast lacquered with a sweet-spicy Sichuan peppercorn glaze, served over silk-smooth parsnip puree and finished with a vibrant Calabrian chili dashi emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the parsnip puree: Simmer parsnips in salted boiling water until completely tender, about 15 minutes. Drain and blend in a high-speed blender with cream and 30g of cold butter until velvety smooth. Pass through a chinois, season with salt, and keep warm.

2. 02

   Craft the Sichuan glaze: In a small saucepan, combine crushed Sichuan peppercorns, Toban Djan, honey, and soy sauce over low heat. Simmer for 3-4 minutes until glossy and slightly reduced. Set aside.

3. 03

   Make the chili dashi sauce: In another saucepan, gently warm the dashi stock with Calabrian chili paste. Remove from heat and whisk in the remaining 20g of cold butter to emulsify into a light, spicy sauce. Keep warm.

4. 04

   Sear the duck: Season duck skin generously with fine salt. Place skin-side down in a cold, dry cast-iron skillet. Set heat to low-medium and render fat slowly for 8-10 minutes until the skin turns golden and ultra-crisp. Drain excess fat as needed.

5. 05

   Glaze and finish: Flip the duck breasts and cook for 2-3 minutes for medium-rare (core temp 54°C/130°F). Brush the skin liberally with the Sichuan glaze during the last minute. Remove duck from pan and let rest on a cutting board for 5 minutes.

6. 06

   Plate: Swipe a thick crescent of parsnip puree across heated wide-rimmed bowls. Thickly slice duck breast and fan across the puree. Froth the spicy chili dashi emulsion with an immersion blender and spoon gently around the base. Garnish with micro cilantro and flaky sea salt.