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

Perfectly rendered, spice-crusted duck breast paired with a vibrant, fiery cherry gastrique and a velvety parsnip purée.

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 kosher salt, the ground Sichuan peppercorns, and five-spice powder.

2. 02

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Turn the heat to medium-low to slowly render the fat. Cook for 12-15 minutes, draining excess fat periodically, until the skin is intensely crispy and golden brown.

3. 03

   Flip the duck breasts and cook the flesh side for 2-3 minutes, aiming for medium-rare (internal temperature of 135°F/57°C). Remove from heat and let rest on a warm board for 10 minutes before slicing.

4. 04

   While the duck cooks, boil the chopped parsnips in salted water until tender (about 12 minutes). Drain and transfer to a high-speed blender. Blend with the heavy cream, 1 tablespoon of rendered duck fat, and salt until perfectly smooth and velvety. Keep warm.

5. 05

   In a small saucepan, sauté the minced shallot in 1 teaspoon of duck fat until translucent. Add the cherries, Gochugaru, rice vinegar, and honey. Simmer over medium heat for 8-10 minutes until the cherries soften and the liquid reduces into a glossy, syrupy gastrique.

6. 06

   To serve, swipe a generous spoonful of parsnip purée across each plate. Slice the rested duck breasts on a bias and fan them over the purée. Spoon the spicy cherry gastrique elegantly over the duck and finish with a sprinkle of Fleur de sel.