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

An exquisite symphony of mouth-numbing heat and high elegance, featuring crispy-skinned duck breast crusted with Szechuan peppercorns, paired with an acid-forward spicy hibiscus gastrique and velvety spiced parsnip puree.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight diamond pattern, taking care not to cut into the flesh. Season the skin aggressively with crushed Sichuan peppercorns and sea salt.

2. 02

   In a small saucepan, combine parsnips with just enough salted water to cover. Simmer over medium heat for 15 minutes until fork-tender. Drain, transfer to a high-speed blender with heavy cream and 15g butter, and blend until glass-smooth. Pass through a fine tamis sieve and keep warm.

3. 03

   In another small saucepan, combine hibiscus flowers, minced habanero, sherry vinegar, raw honey, and duck stock. Bring to a gentle simmer for 10-12 minutes until reduced to a glossy, syrupy gastrique. Strain through a fine chinois, pressing the solids to extract all liquid, then whisk in the remaining 15g cold butter off the heat.

4. 04

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Turn heat to medium-low to slowly render the fat, cooking for 10-12 minutes until the skin turns deep mahogany and ultra-crisp. Spoon away excess duck fat periodically.

5. 05

   Flip duck breasts and sear the meat side for 2 to 3 minutes until internal temperature registers 130°F (54°C) for medium-rare. Transfer to a warm cutting board and rest for 8 minutes.

6. 06

   To plate: Draw a bold arc of spiced parsnip silk across each heated plate. Slice the duck breasts into thin medallions and fan over the puree. Drizzle with the fiery hibiscus-habanero gastrique and finish with micro cilantro.