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

Perfectly roasted duck breast crusted with mouth-numbing Sichuan peppercorns, balanced by a sophisticated, spicy-sweet blackberry-gochujang reduction.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight crosshatch pattern, taking care not to cut into the meat. Season both sides generously with the ground Sichuan peppercorns and fleur de sel.

2. 02

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

3. 03

   Flip the duck breasts and cook the flesh side for 3 to 4 minutes, until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from the heat and let rest on a warm board for 8 minutes before slicing.

4. 04

   For the gastrique, heat the caster sugar and rice vinegar in a small saucepan over medium heat until the sugar dissolves and begins to lightly caramelize. Add the blackberries and gochujang. Simmer for 6-8 minutes, mashing the berries, until the sauce is glossy and syrupy. Strain through a fine-mesh sieve and keep warm.

5. 05

   For the scallion oil, blanch the scallion greens in boiling water for 10 seconds, then immediately shock in ice water. Squeeze out all excess moisture, blend with the grapeseed oil until bright green, and strain through a coffee filter.

6. 06

   To serve, carve the duck breasts into thick, elegant slices. Spoon the warm blackberry-gochujang gastrique onto the plates, fan the duck slices over the sauce, drizzle with the vibrant scallion oil, and garnish with fresh microgreens.