Sichuan-Crusted Duck with Blackberry-Morita...Sichuan-Crusted Duck with Blackberry-Morita Gastrique

Pan-roasted, spice-crusted duck breast paired with a smoky, fiery blackberry-morita reduction and a silky ginger-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. Combine the ground Sichuan peppercorns, black peppercorns, and Fleur de sel. Rub this spice blend generously on both sides of the duck breasts. Let sit at room temperature for 15 minutes.

2. 02

   To make the purée, place the chopped parsnips in a pot of salted water. Bring to a boil and cook until completely tender, about 15 minutes. Drain well, then transfer to a high-speed blender. Add the heavy cream, cold butter, grated ginger, and a pinch of salt. Blend until completely smooth and velvety. Keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Cook slowly for 10-12 minutes, pouring off the rendered fat periodically, until the skin is incredibly thin, golden brown, and crispy. Turn the breasts over and cook for an additional 3 minutes for medium-rare (internal temperature of 57°C/135°F). Remove from pan and let rest on a warm plate for 10 minutes before slicing.

4. 04

   Pour off all but 1 tablespoon of duck fat from the skillet. Return to medium heat and sauté the minced shallots and chopped Morita chiles for 1-2 minutes until fragrant. Add the fresh blackberries, balsamic vinegar, and honey. Bring to a simmer, crushing the blackberries with the back of a spoon. Reduce for 6-8 minutes until syrupy. Strain through a fine-mesh sieve, pressing to extract all the juices, and season with a pinch of salt.

5. 05

   To serve, spoon a generous swipe of the ginger-parsnip purée onto the center of each plate. Slice the rested duck breasts on a bias and arrange them over the purée. Drizzle the vibrant, spicy Blackberry-Morita gastrique around the plate and over the duck. Garnish with microgreens or edible flowers if desired.