Sichuan-Glazed Duck Breast with...Sichuan-Glazed Duck Breast with Ghost Pepper & Plum Gastrique

Pan-seared, perfectly rendered duck breast brushed with a complex Sichuan-gochujang glaze, paired with a fiery, sweet ghost pepper plum gastrique and vibrant scallion oil.

Ingredients

Cooking Instructions

1. 01

   Season the scored duck breast skin and flesh generously with kosher salt and half of the ground Sichuan peppercorns.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low and slowly render the fat for 12-15 minutes until the skin is exceptionally thin and crispy. Flip and cook for an additional 2-3 minutes for medium-rare (internal temp 135°F/57°C). Remove and rest for 8 minutes.

3. 03

   In a small bowl, whisk together the remaining Sichuan peppercorns, gochujang, honey, and soy sauce to create the glaze. Brush generously over the rested duck breasts.

4. 04

   For the gastrique, sweat the shallots and minced ghost pepper in a splash of duck fat in a small saucepan over medium heat for 2 minutes. Add the chopped plums, sugar, and red wine vinegar. Simmer for 10 minutes until the plums break down and the mixture reduces to a syrupy glaze. Strain through a fine-mesh sieve and keep warm.

5. 05

   To make the scallion oil, blanch the scallion greens in boiling water for 30 seconds, then immediately shock in ice water. Squeeze out all excess moisture, blend with grapeseed oil on high speed for 2 minutes, and strain through a coffee filter.

6. 06

   Slice the duck breast at an angle. Pool the vibrant ghost pepper plum gastrique on the plate, arrange the duck slices on top, drizzle with the emerald scallion oil, and finish with flaky sea salt.