Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Smoked Ancho-Sichuan Glaze and Sweet Corn Silk Purée

An elevated fine-dining dish featuring crispy-skinned duck breast paired with a silky sweet corn purée, layered with a smoky, multi-dimensional heat from an Ancho-Sichuan chili reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the flesh. Season generously with sea salt and half of the crushed Sichuan peppercorns.

2. 02

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low to gently render the fat, cooking undisturbed for 12–15 minutes until the skin turns deep golden and crispy. Pour off excess fat periodically, reserving 1 tbsp.

3. 03

   Flip the duck breasts and cook for an additional 2–3 minutes until the internal temperature reaches 130°F (54°C) for medium-rare. Transfer to a warm board and rest for 8 minutes.

4. 04

   In a separate saucepan, combine sweet corn, heavy cream, and 25g butter over medium heat. Simmer for 8 minutes until soft. Transfer to a high-speed blender and process until smooth. Strain through a fine-mesh chinois for a silky finish. Season with fine salt.

5. 05

   For the glaze: Sauté shallots and garlic in the reserved duck fat over medium heat until softened. Add ancho chili powder, bird's eye chilies, and remaining Sichuan peppercorns, stirring for 1 minute to bloom spices.

6. 06

   Deglaze the pan with Chardonnay vinegar and reduce by half. Pour in demi-glace and honey; simmer gently until the sauce coats the back of a spoon. Whisk in remaining cold butter to mount the sauce.

7. 07

   To plate: Swoosh warm corn purée across high-rimmed heated plates. Slice duck breast into 1/2-inch thick medallions and fan across purée. Spoon generous amounts of fiery Ancho-Sichuan glaze over the duck, finishing with flaky sea salt and micro cilantro.