Sichuan-Glazed Duck Breast with...Sichuan-Glazed Duck Breast with Chili Agrodolce & Parsnip Silk

Pan-seared duck breast with a toasted Sichuan pepper rub, served over a silky parsnip purée, finished with a glossy fermented chili-plum agrodolce and crispy lotus root garnish.

Ingredients

Cooking Instructions

1. 01

   In a dry skillet, toast Sichuan peppercorns and star anise over medium heat until fragrant. Coarsely grind using a pestle and mortar, then combine with smoked sea salt.

2. 02

   Score the fat on the duck breasts in a fine diamond pattern without cutting into the meat. Season generously with the toasted Sichuan spice blend on all sides and let rest at room temperature for 20 minutes.

3. 03

   To make the parsnip silk, simmer diced parsnips in salted boiling water until tender (about 12 minutes). Drain and transfer to a high-speed blender with warm heavy cream and butter. Blend until completely smooth, pass through a fine chinois, and keep warm.

4. 04

   Prepare the spicy chili agrodolce by simmering Calabrian chili paste, black plum jam, Chinkiang vinegar, tamari, and grated ginger in a small saucepan over medium-low heat for 8 minutes until thickened and glossy.

5. 05

   Place duck breasts skin-side down into a cold cast-iron skillet. Set heat to low-medium and render fat slowly for 12–15 minutes until skin is deeply browned and extra crisp. Pour off excess fat periodically.

6. 06

   Turn duck breasts over and cook for 2–3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer duck to a warm plate, brush with 1 tablespoon of the chili agrodolce, and let rest for 8 minutes.

7. 07

   Thinly slice the duck breasts against the grain.

8. 08

   Plate by swooshing a generous ribbon of warm parsnip silk onto each plate. Fan sliced duck breast alongside, drizzle with remaining hot chili agrodolce, and crown with crispy lotus root chips, micro cilantro, and scallion curls.