Sichuan Black Garlic Duck...Sichuan Black Garlic Duck Breast with Fermented Chili Gastrique

A masterclass in refined heat, featuring crispy-skinned duck breast glazed in a complex Sichuan black garlic gastrique, complemented by velvety parsnip purée and fresh chili garnish.

Ingredients

Cooking Instructions

1. 01

   Simmer parsnips in whole milk and 20g butter over medium heat until fork-tender, about 15 minutes. Transfer to a high-speed blender and process until silkily smooth. Keep warm.

2. 02

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

3. 03

   Place duck breasts skin-side down into a cold cast-iron skillet. Set heat to medium-low and slowly render the fat for 10-12 minutes until the skin turns deep golden brown and hyper-crisp.

4. 04

   While duck renders, combine black garlic paste, fermented chili paste, rice vinegar, and honey in a small saucepan. Bring to a simmer over medium heat for 3-4 minutes until syrupy, then whisk in remaining 20g cold butter to gloss the gastrique.

5. 05

   Flip the duck breasts and cook for 2-3 minutes to achieve medium-rare (internal temperature of 130°F/54°C). Brush the skin side generously with the chili gastrique during the final minute of cooking.

6. 06

   Remove duck from heat and let rest on a warm plate for 5 minutes before thinly slicing against the grain.

7. 07

   Spoon a swoop of parsnip purée onto each plate, fan the sliced duck over the top, drizzle with the remaining gastrique, and garnish with shaved habanero and flaky sea salt.