Sichuan Glazed Duck Breast...Sichuan Glazed Duck Breast with Five-Spice Kabocha Purée

A masterclass in balance: crispy-skinned, succulent duck breast glazed in a sweet-and-numbing Sichuan pepper reduction, served over a velvety five-spice kabocha squash purée and brightened with quick-pickled shimeji mushrooms.

Ingredients

Cooking Instructions

1. 01

   Dry the duck breasts thoroughly with paper towels. Using a sharp knife, score the skin in a fine crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with kosher salt and let rest at room temperature for 15 minutes.

2. 02

   In a medium saucepan, steam or boil the Kabocha squash cubes until completely tender, about 15 minutes. Drain thoroughly.

3. 03

   Transfer the warm squash to a high-powered blender. Add the Chinese five-spice powder, unsalted butter, heavy cream, and a pinch of salt. Blend on high until a completely smooth, velvety purée forms. Pass through a fine-mesh chinois for an ultra-refined texture. Keep warm.

4. 04

   In a small saucepan, combine the rice vinegar, sugar, a pinch of salt, and 50ml of water. Bring to a boil to dissolve the sugar, then pour the hot liquid over the shimeji mushrooms. Let them steep and quick-pickle for at least 15 minutes.

5. 05

   Place the duck breasts, skin-side down, in a cold, dry, heavy-bottomed skillet. Place over medium-low heat. Slowly render the fat for 10-12 minutes, pouring off excess fat periodically, until the skin is golden brown and glass-like in crispness.

6. 06

   Flip the duck breasts over and sear the flesh side for 2 minutes. Transfer the duck to a warm plate and let rest for 8 minutes.

7. 07

   Pour off all but 1 tablespoon of duck fat from the skillet. Return the skillet to medium heat and add the toasted Sichuan peppercorns, allowing them to release their aroma for 30 seconds. Deglaze with Shaoxing wine, then add the soy sauce, honey, and Chinkiang vinegar. Simmer until the sauce reduces to a glossy, syrupy glaze.

8. 08

   To plate, spoon a generous swoosh of the warm five-spice Kabocha purée onto the center of each plate. Slice the rested duck breasts into thick, elegant slices and arrange them over the purée. Drizzle the Sichuan glaze over the duck skin. Garnish with drained pickled shimeji mushrooms and fresh micro-shiso.