Sichuan Pepper-Crusted Duck Breast...Sichuan Pepper-Crusted Duck Breast with Fermented Habanero-Blood Orange Reduction

An elevated dish featuring duck breast crisped with crushed Sichuan peppercorns, set against a fiery yet sophisticated fermented habanero and blood orange reduction, finished with charred scallion oil.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern without piercing the flesh beneath. Rub the skin and flesh with toasted crushed Sichuan peppercorns and flaky sea salt.

2. 02

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low to slowly render duck fat, cooking for 10-12 minutes until the skin becomes deep golden brown and hyper-crisp.

3. 03

   Flip the duck breasts and cook for an additional 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer duck to a warm plate and rest for 8-10 minutes.

4. 04

   Pour off all but 1 tablespoon of rendered duck fat from the skillet. Add minced shallots and sauté over medium heat for 2 minutes until translucent.

5. 05

   Deglaze the skillet with blood orange juice, scraping up all fond from the bottom. Reduce liquid by half, then whisk in the fermented habanero paste and duck stock.

6. 06

   Simmer the sauce until it coats the back of a spoon (approx. 4-5 minutes). Remove from heat and vigorously whisk in cold cubed butter to create a glossy emulsion.

7. 07

   Carve the rested duck breasts into thin, elegant fan slices. Spoon the habanero-blood orange reduction onto warmed plates, arrange sliced duck over the sauce, drizzle with charred scallion oil, and garnish with micro cilantro.