Sichuan Pepper-Crusted Duck Breast...Sichuan Pepper-Crusted Duck Breast with Star Anise Plum Glaze

An elegant, Michelin-worthy dish featuring crispy-skinned duck breast crusted with aromatic Sichuan peppercorns, served over a velvety ginger-kabocha purée and finished with a glossy, spiced plum reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, scoring only the fat and not cutting into the flesh. Season both sides generously with sea salt, ground Sichuan peppercorns, and five-spice powder.

2. 02

   To make the purée, steam the cubed kabocha squash and grated ginger for 15 minutes or until completely tender. Transfer to a high-speed blender with chilled butter and a pinch of salt; blend until silky smooth. Keep warm.

3. 03

   For the glaze, combine chopped plums, Shaoxing wine, soy sauce, star anise, and honey in a small saucepan. Bring to a simmer over medium-low heat for 12-15 minutes until the plums completely break down.

4. 04

   Strain the plum mixture through a fine-mesh chinois, pressing down firmly to extract all the juices. Return the strained liquid to the saucepan and simmer until it reduces to a thick, glossy syrup.

5. 05

   Place the duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low and slowly render the fat for 8-10 minutes, draining excess fat periodically, until the skin is intensely crispy and golden brown.

6. 06

   Flip the breasts and cook the flesh side for 2-3 minutes for medium-rare (internal temperature of 57°C/135°F). Remove from heat and rest on a warm cutting board for 5 minutes before slicing thinly.

7. 07

   To serve, spoon a vibrant pool of the ginger-kabocha purée onto each plate. Arrange sliced duck breast on top, drizzle with the glossy star anise plum glaze, and garnish elegantly with micro coriander.