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

An elegant, Michelin-caliber fusion of crispy-skinned duck breast paired with a complex, fiery Sichuan peppercorn and blackberry reduction, balanced by a velvety vanilla-parsnip purée.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the chopped parsnips, milk, heavy cream, and vanilla bean paste. Bring to a gentle simmer over medium-low heat. Cover and cook for 15-18 minutes until the parsnips are completely tender. Transfer to a high-powered blender and process until completely smooth and velvety. Season with kosher salt to taste and keep warm.

2. 02

   Pat the duck breasts dry with paper towels. Rub the skin and flesh with five-spice powder, half of the crushed Sichuan peppercorns, and a generous pinch of sea salt. Place the duck breasts, skin-side down, in a cold, dry skillet.

3. 03

   Place the skillet over medium-low heat. Slowly render the duck fat for 10-12 minutes, pouring off the rendered fat periodically into a heatproof bowl, until the skin is extremely crispy and deep golden brown. Flip the breasts and cook the flesh side for 2-3 minutes for medium-rare (internal temperature of 130°F / 54°C). Remove the duck to a warm plate and let it rest for 8 minutes.

4. 04

   In the same skillet, leave about 1 tablespoon of duck fat and discard the rest. Over medium heat, sauté the minced shallot and bird's eye chili for 2 minutes until softened. Add the remaining Sichuan peppercorns and toast for 30 seconds until aromatic.

5. 05

   Deglaze the pan with balsamic vinegar, scraping up any browned bits from the bottom. Pour in the duck stock, honey, and fresh blackberries. Simmer for 6-8 minutes, gently crushing the blackberries with the back of a spoon, until the liquid is reduced by half and becomes syrupy.

6. 06

   Strain the reduction through a fine-mesh sieve into a clean saucepan to remove the seeds and solids, pressing gently to extract all the juices. Return to low heat and whisk in the cold, cubed butter one piece at a time (monter au beurre) until the sauce is glossy, rich, and emulsified. Season with salt to taste.

7. 07

   To plate: Spoon a generous pool of the warm vanilla-parsnip purée onto the center of each plate. Slice the rested duck breasts on a bias. Fan the duck over the purée, and generously drape the spicy blackberry-Sichuan reduction over the meat. Garnish with micro-coriander and fresh blackberry halves if desired.