Sichuan-Gochujang Glazed Duck with...Sichuan-Gochujang Glazed Duck with Parsnip-Vanilla Purée

An exquisite, multi-dimensional masterpiece featuring perfectly rendered duck breast draped in a fiery, sweet, and numbing Sichuan-gochujang gastrique, balanced by a velvety vanilla-infused parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with kosher salt and 1/2 tsp of the ground Sichuan peppercorns. Allow to rest at room temperature for 15 minutes.

2. 02

   To make the purée, combine the chopped parsnips, heavy cream, milk, vanilla seeds, and the empty vanilla pod in a medium saucepan. Simmer gently over medium-low heat for 15-18 minutes until the parsnips are completely tender. Remove the vanilla pod, transfer the parsnips and liquid to a high-powered blender, add the chilled butter, and process until velvety smooth. Season with salt to taste, pass through a fine chinois sieve, and keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry, heavy-bottomed skillet over medium-low heat. Slowly render the fat for 10-12 minutes, pouring off excess fat continuously, until the skin is exceptionally thin, crisp, and deep golden brown. Turn the breasts over and sear the flesh side for 3-4 minutes for medium-rare (internal temp of 54°C/130°F). Transfer to a warm plate and rest for 8 minutes before slicing.

4. 04

   In the same skillet used for the duck, leave 1 tbsp of duck fat. Sauté the minced shallot over medium heat for 2 minutes until translucent. Add the remaining 1 tsp ground Sichuan peppercorns, gochujang, and fresh blackberries, mashing the berries gently with a wooden spoon. Deglaze with the Port wine and rice vinegar, then stir in the honey. Simmer for 5-6 minutes until thickened into a glossy, syrupy gastrique. Strain through a fine-mesh sieve and keep warm.

5. 05

   Heat a clean skillet over high heat with 1 tbsp of the rendered duck fat and the chili oil. Toss in the broccolini and sear rapidly for 3 minutes until vibrant green with blistered, charred edges. Season with a pinch of sea salt.

6. 06

   To assemble, spoon a generous pool of the warm parsnip-vanilla purée onto the center of each plate. Slice the rested duck breasts at an angle and fan them over the purée. Artfully drizzle the glossy Sichuan-gochujang blackberry gastrique over and around the duck. Garnish with the charred chili-broccolini and a final sprinkle of Maldon flaky sea salt.