Sichuan-Crusted Duck Breast with...Sichuan-Crusted Duck Breast with Ghost Pepper-Cherry Gastrique

An elegant interplay of numbing Sichuan heat, fiery ghost pepper, and sweet sour cherries, balancing a perfectly rendered duck breast over a velvety parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season the meat side generously with the ground Sichuan peppercorns, black peppercorns, and 1 teaspoon of sea salt; season the skin side lightly with salt only.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 12-15 minutes, pouring off the rendered fat periodically to keep the skin contact direct, until the skin is exceptionally thin, crisp, and deep golden brown.

3. 03

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Transfer to a warm plate and let rest for 8-10 minutes before carving.

4. 04

   Meanwhile, make the Parsnip Silk: Boil the chopped parsnips in salted water until completely tender (about 12 minutes). Drain well and immediately transfer to a high-speed blender. Add the hot heavy cream and cold cubed butter, blending on high speed until ultra-smooth and glossy. Pass through a fine chinois and season with salt to taste.

5. 05

   For the Gastrique: In a small saucepan over medium heat, combine the honey and balsamic vinegar. Bring to a gentle simmer and reduce by half. Stir in the halved cherries, ghost pepper flakes, and duck stock. Simmer until the sauce reduces to a glossy, syrupy consistency that coats the back of a spoon. Season with a pinch of salt.

6. 06

   To assemble, spoon a generous pool of hot Parsnip Silk onto each plate. Carve the rested duck breasts into thick, elegant slices and fan them over the purée. Artfully spoon the spicy Ghost Pepper-Cherry Gastrique around the duck, ensuring several cherries garnish the plate. Finish with micro-greens and a sprinkle of Maldon sea salt.