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

A masterfully balanced dish featuring perfectly rendered, Sichuan-spiced duck breast complemented by a rich, spicy-sweet blackberry and gochujang reduction, set on a velvety parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Prepare the duck: Score the skin of the duck breasts in a tight crosshatch pattern, taking care not to cut into the meat. Season generously on both sides with the ground Sichuan peppercorns and kosher salt. Let sit at room temperature for 15 minutes.

2. 02

   Make the parsnip purée: In a medium saucepan, combine chopped parsnips, heavy cream, and half of the butter. Cover and simmer over low heat for 12-15 minutes until parsnips are completely tender. Transfer to a high-speed blender and process until completely smooth and velvety. Season with salt to taste and keep warm.

3. 03

   Render the duck: Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat. Cook slowly for 8-10 minutes, pouring off excess rendered fat periodically, until the skin is deeply golden brown and thin and crispy.

4. 04

   Sear the meat: Flip the duck breasts and cook the flesh side for 2-3 minutes for medium-rare (internal temperature of 135°F / 57°C). Remove from pan and transfer to a warm plate; rest for 8 minutes before slicing.

5. 05

   Construct the Blackberry-Gochujang Jus: In a small saucepan over medium heat, combine blackberries, gochujang, duck stock, honey, soy sauce, star anise, and the bruised garlic clove. Simmer for 8 minutes, mashing the blackberries slightly with a spoon. Strain the sauce through a fine-mesh sieve, discarding solids, and whisk in the remaining cold butter off the heat for a glossy finish.

6. 06

   Assemble and Plate: Slice the rested duck breasts at an angle. Spoon a generous pool of warm parsnip purée onto the center of each plate. Arrange the sliced duck on top. Drizzle with the vibrant, spicy blackberry-gochujang jus. Garnish with halved fresh blackberries and micro cilantro.