Sichuan Pepper Crusted Duck...Sichuan Pepper Crusted Duck Breast with Fire-Roasted Habanero & Plum Reduction

An exquisite fine-dining balance of numbing Sichuan heat, fiery habanero spice, and rich duck fat balanced by sweet caramelized black plums and crisp charred bok choy.

Ingredients

Cooking Instructions

1. 01

   Toast Sichuan peppercorns and black peppercorns in a dry skillet over medium heat for 2 minutes until aromatic. Coarsely crush in a mortar and pestle, then rub onto the scored skin of the duck breasts along with flaky sea salt.

2. 02

   Place duck breasts skin-side down into a cold stainless steel skillet. Set heat to medium-low to render fat slowly for 12 to 15 minutes until the skin is deeply crisp and golden brown.

3. 03

   Flip duck breasts and sear the meat side for 2 to 3 minutes for medium-rare (internal temperature 130°F/54°C). Transfer to a warm board to rest for 8 minutes. Reserve 2 tablespoons of rendered fat in the pan.

4. 04

   In a heavy-bottomed saucepan over medium heat, warm 1 tablespoon of reserved duck fat. Sauté shallots, garlic, and minced habanero for 3 minutes until soft and translucent.

5. 05

   Stir in chopped plums, Gochujang chili paste, and mirin. Deglaze the pan and cook for 5 minutes until plums break down into a compote-like texture.

6. 06

   Add duck stock and tamari soy sauce. Simmer over medium-high heat for 8 to 10 minutes until reduced by half and silky. Pass through a fine chinois, pressing solids to extract juice, then finish the reduction with fresh yuzu juice.

7. 07

   Heat the remaining duck fat in a skillet over high heat. Place baby bok choy cut-side down and sear for 2 minutes until charred yet crisp-tender.

8. 08

   Carve rested duck breasts on a 45-degree angle into thick slices. Spoon the habanero-plum reduction onto warm plates, fan sliced duck alongside charred bok choy, and serve.