Sichuan Glazed Duck Breast...Sichuan Glazed Duck Breast with Fermented Chili Plum Reduction

A masterclass in balance: pan-seared, spice-crusted duck breast served over a velvety parsnip purée, complemented by a vibrant, fiery fermented chili and black plum reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Combine ground Sichuan peppercorns, five-spice, and 1 teaspoon of kosher salt. Rub this spice mixture thoroughly onto the flesh side of the duck, and lightly season the skin side with salt. Let rest at room temperature for 20 minutes.

2. 02

   In a small saucepan, combine the chopped parsnips, heavy cream, and enough water to just submerge the parsnips. Add a pinch of salt. Simmer over medium heat until parsnips are completely tender, about 15 minutes. Transfer to a high-powered blender with 30g of cold butter and blend until silky smooth. Pass through a fine-mesh chinois and keep warm.

3. 03

   For the reduction, combine the black plums, fermented chili paste, duck stock, honey, ginger, and star anise in a separate saucepan. Simmer over medium-low heat until the plums collapse and the liquid reduces by half, about 12-15 minutes. Strain through a fine-mesh sieve, discarding solids, and return the liquid to low heat. Whisk in the remaining 30g of cold butter to emulsify into a glossy glaze.

4. 04

   Place the duck breasts skin-side down in a cold, dry, heavy-bottomed skillet. Place over medium-low heat. Slowly render the duck fat for 12-15 minutes, pouring off excess fat periodically, until the skin is extremely crispy and deep golden brown.

5. 05

   Flip the duck breasts and cook on the flesh side for 2-3 minutes for medium-rare (internal temperature of 57°C / 135°F). Remove from the pan and let rest on a warm board for 8 minutes before slicing.

6. 06

   To plate, spoon a generous pool of the warm parsnip purée onto the center of each plate. Slice the rested duck breasts at an angle and fan them over the purée. Drizzle the glossy fermented chili plum reduction elegantly around the plate and serve immediately.