Sichuan-Crusted Duck Breast with...Sichuan-Crusted Duck Breast with Blackberry-Chipotle Gastrique

An exquisite Michelin-standard dish combining the numbing heat of Sichuan peppercorns with a smoky, spicy-sweet blackberry-chipotle reduction, balanced by a velvety parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern using a very sharp knife, being careful not to cut into the flesh.

2. 02

   Combine the ground Sichuan peppercorns, ground fennel seeds, and sea salt. Rub the spice mixture generously over the flesh side of the duck breasts, and apply a light dust to the skin side.

3. 03

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low to slowly render the duck fat for about 10-12 minutes, pouring off excess fat as it accumulates, until the skin is exceptionally crispy and golden brown.

4. 04

   Flip the duck breasts and sear the flesh side for 3-4 minutes for medium-rare (internal temperature of 130°F/54°C). Remove from pan and let rest on a warm board for 10 minutes before slicing.

5. 05

   While the duck renders, boil the parsnips in salted water until completely tender (about 12 minutes). Drain well and transfer to a high-speed blender. Blend with the heavy cream and butter until completely smooth and velvety. Season to taste with salt and keep warm.

6. 06

   To make the gastrique, heat 1 tablespoon of the rendered duck fat in a small saucepan over medium heat. Sauté the minced shallot until translucent. Add the minced chipotle, blackberries, honey, and sherry vinegar. Simmer for 8 minutes until the berries break down and the sauce thickens into a glossy glaze. Strain through a fine-mesh sieve, pressing to extract all juices.

7. 07

   To serve, swipe a generous spoonful of the warm parsnip purée across each plate. Slice the rested duck breast on a bias and arrange overlapping slices over the purée. Spoon the spicy blackberry-chipotle gastrique elegantly around and over the duck, and garnish with fresh microgreens.