Sichuan Glazed Duck Breast...Sichuan Glazed Duck Breast with Gochujang Jus and Black Garlic

A masterfully balanced dish featuring pan-seared duck breast with a crispy, Sichuan-spiced crust, glazed in hot honey, and served alongside a fiery, rich gochujang-infused jus and savory black garlic purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the meat. Season both sides generously with ground Sichuan peppercorns and sea salt.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low to render the fat slowly, pouring off excess fat as it accumulates, for about 12-15 minutes until the skin is deeply golden and ultra-crispy.

3. 03

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare. Remove from the pan, immediately brush the skin with hot honey, and allow to rest on a warm board for 8 minutes.

4. 04

   In a small saucepan, combine the gochujang, duck stock, soy sauce, mirin, and grated ginger. Bring to a simmer over medium heat and reduce by half. Whisk in 1 tablespoon of cold butter to create a glossy, emulsified jus.

5. 05

   Purée the black garlic cloves with a splash of warm water and a pinch of salt until completely smooth and pipeable.

6. 06

   Sauté the broccolini in a hot pan with a tablespoon of the reserved duck fat until lightly charred but still retaining a crisp bite.

7. 07

   To serve, drag a spoonful of black garlic purée across each plate. Slice the duck breasts and fan over the purée. Arrange the charred broccolini, drizzle with the spicy gochujang jus, and garnish with Fresno chili slices and flaky sea salt.