Sichuan-Crusted Duck Breast with...Sichuan-Crusted Duck Breast with Spiced Black Cherry Gastrique

Pan-roasted, perfectly rendered duck breast crusted with aromatic, numbing Sichuan peppercorns, balanced by a fiery, sweet, and tangy black cherry gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the flesh. Season both sides generously with Maldon sea salt and the coarsely ground Sichuan peppercorns, pressing the spices firmly into the scored skin.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Place the skillet over medium-low heat to slowly render the fat. Periodically spoon out the accumulating rendered fat. Render for 12-15 minutes until the skin becomes exceptionally thin and golden-brown.

3. 03

   Flip the duck breasts and cook on the flesh side for 2-3 minutes for a perfect medium-rare (internal temperature of 54°C/130°F). Transfer the duck to a warm plate and let it rest, uncovered, for 10 minutes.

4. 04

   While the duck rests, prepare the gastrique. Pour off all but 1 tablespoon of duck fat from the skillet. Add the sugar and red wine vinegar, simmering over medium heat until the sugar dissolves and begins to caramelize slightly.

5. 05

   Stir in the sliced bird's eye chili, star anise, halved black cherries, and chicken stock. Simmer for 5-7 minutes until the cherries soften and the liquid reduces to a rich, syrupy glaze. Remove from heat and whisk in the cold butter to emulsify into a glossy sauce.

6. 06

   In a separate hot pan, sear the halved baby bok choy cut-side down in toasted sesame oil for 2 minutes until lightly charred but still vibrant and crisp.

7. 07

   To serve, slice the rested duck breasts at a sharp angle. Spoon the fiery cherry gastrique onto the base of the plate, fan the duck slices over the sauce, and garnish with the charred bok choy.