Sichuan-Crusted Duck Breast with...Sichuan-Crusted Duck Breast with Fermented Habanero Gastrique & Parsnip Silk

Crisp, spice-crusted duck breast paired with a complex fermented habanero-blackberry gastrique, velvety parsnip purée, and infused chili oil.

Ingredients

Cooking Instructions

1. 01

   In a mortar and pestle, coarsely crush the toasted Sichuan peppercorns, arbol chili, and sea salt. Score the duck breast skin in a tight cross-hatch pattern, taking care not to cut into the meat. Season the skin generously with the spicy pepper crust and season the flesh side lightly with salt.

2. 02

   Place duck breasts skin-side down in a cold, heavy skillet. Heat over medium-low to render the fat slowly for 10-12 minutes until skin is deeply golden, rendered, and ultra-crisp. Drain excess rendered fat periodically.

3. 03

   Flip duck breasts to meat side and sear for 2 to 3 minutes, aiming for an internal temperature of 130°F (54°C) for medium-rare. Transfer to a warm board and rest for 8 minutes before carving.

4. 04

   While duck rests, simmer diced parsnips in salted water until knife-tender (12 mins). Drain, then transfer to a high-speed blender with warm heavy cream and 10g butter. Blend until completely smooth and velvety, then pass through a fine chinois strainer.

5. 05

   Pour off all but 1 tablespoon of fat from the duck skillet. Add minced shallots and cook until soft. Stir in fermented habanero paste and blackberries, crushing berries gently. Deglaze with red wine vinegar and reduce by half.

6. 06

   Pour in duck stock and simmer until thickened to a glossy consistency. Strain through a fine-mesh sieve, pressing solids. Return liquid to low heat and whisk in remaining cold butter to emulsify into a lustrous gastrique.

7. 07

   To plate: Drag a spoonful of parsnip silk across warmed plates. Thickly slice duck breasts against the grain and fan over purée. Spoon spicy gastrique around the plate and dot with smoked chili oil. Garnish with fresh micro cilantro.