Sichuan-Glazed Duck Breast with...Sichuan-Glazed Duck Breast with Blackberry-Chili Gastrique

Crispy skin-on duck breast paired with a velvety parsnip purée, balanced by a vibrant, fiery blackberry and Sichuan peppercorn gastrique.

Ingredients

Cooking Instructions

1. 01

   Boil the chopped parsnips in salted water for 15 minutes until completely tender. Drain and blend in a high-speed blender with heavy cream and butter until silky smooth. Season with salt and keep warm.

2. 02

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and the freshly ground Sichuan peppercorns.

3. 03

   Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium-low to slowly render the fat. Cook for 10-12 minutes until the skin is deeply golden and crispy. Pour off excess fat, flip, and cook for another 2-3 minutes for medium-rare. Rest for 8 minutes before slicing.

4. 04

   To make the gastrique, sauté the minced shallot in 1 teaspoon of the rendered duck fat over medium heat until translucent. Stir in the honey and let it caramelize slightly for 1 minute.

5. 05

   Deglaze the pan with red wine vinegar, then add the blackberries and chili paste. Simmer for 8 minutes until the berries break down. Press the sauce through a fine-mesh sieve to discard seeds and obtain a smooth, glossy, spicy syrup.

6. 06

   Spoon a elegant swoop of parsnip purée onto each plate. Fan sliced duck breast over the purée, drizzle with the spicy blackberry-chili gastrique, and garnish with microgreens.