Pan-Seared Sichuan Duck with...Pan-Seared Sichuan Duck with Black Tea-Plum Glaze

An elegant, Michelin-caliber fusion of crispy-skinned spiced duck breast served over a velvety ginger-sake carrot purée, finished with a rich, smoky Lapsang Souchong and plum reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the duck: Score the skin of the duck breasts in a fine crosshatch pattern, being careful not to cut into the meat. Season both sides evenly with the ground Sichuan peppercorns, five-spice powder, and 1/2 tsp of kosher salt. Set aside at room temperature for 15 minutes.

2. 02

   Make the carrot purée: In a medium saucepan, boil the sliced carrots and grated ginger in salted water until completely tender (about 12-15 minutes). Drain, reserving 1/4 cup of the cooking water. Transfer carrots and ginger to a high-speed blender; add the sake, 1 tbsp of cold butter, and a splash of the reserved cooking water. Blend on high until completely smooth and silk-like. Season with salt to taste, pass through a fine-mesh tamis sieve for ultimate refinement, and keep warm.

3. 03

   Sear the duck: Place the duck breasts skin-side down in a cold, dry, heavy-bottomed skillet over medium-low heat. Slowly render the fat for 12-15 minutes, pouring off excess fat periodically, until the skin is extremely thin and golden-brown. Flip the breasts and sear the flesh side for 2-3 minutes for medium-rare. Remove from pan and let rest on a warm plate for 10 minutes before carving.

4. 04

   Create the glaze: In a small saucepan, combine the chopped plums, brewed black tea, soy sauce, mirin, and honey. Bring to a simmer over medium heat and cook until the plums have completely broken down (about 10 minutes). Strain the mixture through a fine-mesh sieve, pressing on the solids. Return the liquid to the pan and reduce over medium-high heat until it coats the back of a spoon. Remove from heat and whisk in the remaining 1 tbsp of cold butter to create a glossy emulsion.

5. 05

   Char the bok choy: Wipe the duck skillet, leaving about 1 tbsp of duck fat. Turn heat to high, add the baby bok choy cut-side down, and sear for 1-2 minutes until beautifully charred but still crisp. Drizzle with toasted sesame oil.

6. 06

   Assemble and serve: Spoon a generous swipe of the warm ginger-sake carrot purée across each plate. Slice the rested duck breasts on a bias. Fan the duck slices next to the purée, place the charred bok choy alongside, and artfully drizzle the glossy plum reduction over the duck and plate. Serve immediately.