Sichuan-Crusted Duck Breast with...Sichuan-Crusted Duck Breast with Kumquat-Chili Gastrique

A masterclass in balance: rich, tender pan-roasted duck breast crusted with numbing Sichuan peppercorns, paired with a vibrant, fiery kumquat and Fresno chili gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season generously with fleur de sel and the coarsely crushed Sichuan peppercorns on both sides, pressing the spices into the skin.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Render the fat slowly for 10-12 minutes until the skin is thin, golden brown, and extremely crispy. Pour off excess duck fat periodically to keep the skin contact direct.

3. 03

   Turn the duck breasts over and cook for an additional 3-4 minutes for medium-rare (internal temperature of 54°C/130°F). Transfer to a warm plate and let rest for 8 minutes before slicing.

4. 04

   While the duck rests, prepare the gastrique: In a small saucepan over medium heat, melt the granulated sugar without stirring until it turns a light amber caramel.

5. 05

   Immediately deglaze the caramel with the rice vinegar, standing back to avoid fumes. Stir over low heat to dissolve any hardened caramel, then add the sliced kumquats, minced Fresno chili, and the split Thai bird's eye chili.

6. 06

   Pour in the chicken stock and reduce the mixture by half until it reaches a syrupy, glaze-like consistency. Remove from the heat, discard the Thai chili, and vigorously whisk in the cold, cubed butter to create a glossy emulsion.

7. 07

   Slice the rested duck breast on a sharp bias. Fan the slices across warm plates, spoon the fiery kumquat gastrique over the top, and garnish with micro-coriander.