Sichuan Pepper-Crusted Duck with...Sichuan Pepper-Crusted Duck with Plum-Chili Gastrique

Name: Sichuan Pepper-Crusted Duck with Plum-Chili Gastrique
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Cuisine: Modern Asian-French Fusion
Ingredients: 2 high-quality skin-on duck breasts (approx. 200g each); 1 tbsp Sichuan peppercorns, toasted and coarsely crushed; 1 tsp Fleur de sel; 3 ripe red plums, pitted and coarsely chopped; 50g granulated sugar; 60ml Chinkiang black vinegar; 1 Thai bird's eye chili, seeds removed and finely minced; 10g fresh ginger, finely grated; 1 whole star anise; 100ml high-quality unsalted chicken stock; 15g cold unsalted butter, cubed; 2 heads of baby bok choy, sliced lengthwise; 1 tsp toasted sesame oil

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Cuisine

Modern Asian-French Fusion

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Servings

⏱

Prep Time

25 mins

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Cook Time

20 mins

⭐

Difficulty

Hard

A masterclass in balance: perfectly rendered, crispy-skinned duck breast crusted with tingling Sichuan peppercorns, paired with a vibrant, fiery-sweet plum gastrique and wilted baby bok choy.

Modern Asian-French FusionHard

Ingredients

•2 high-quality skin-on duck breasts (approx. 200g each)

•1 tbsp Sichuan peppercorns, toasted and coarsely crushed

•1 tsp Fleur de sel

•3 ripe red plums, pitted and coarsely chopped

•50g granulated sugar

•60ml Chinkiang black vinegar

•1 Thai bird's eye chili, seeds removed and finely minced

•10g fresh ginger, finely grated

•1 whole star anise

•100ml high-quality unsalted chicken stock

•15g cold unsalted butter, cubed

•2 heads of baby bok choy, sliced lengthwise

•1 tsp toasted sesame oil

Cooking Instructions

01
Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and the crushed Sichuan peppercorns, pressing them firmly into the skin.
02
Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat and slowly render the fat for 10-12 minutes until the skin is golden brown and extremely crispy. Pour off excess fat periodically to keep the skin crisping.
03
Turn the duck breasts over and cook for an additional 2-3 minutes for medium-rare (aiming for an internal temperature of 54°C/130°F). Transfer to a warm plate and let rest for 8 minutes before slicing.
04
While the duck renders, prepare the gastrique. In a small saucepan over medium heat, melt the sugar until it caramelizes to a light amber color. Immediately deglaze with the Chinkiang vinegar, stirring rapidly to dissolve any hardened caramel.
05
Add the chopped plums, minced bird's eye chili, grated ginger, and star anise to the pan. Simmer for 5 minutes until the plums break down and soften.
06
Pour in the chicken stock and reduce the mixture by half. Strain through a fine-mesh chinois, pressing firmly on the solids to extract all the juices. Return the strained liquid to a clean pan over low heat, and whisk in the cold butter cubes one by one to create a glossy, emulsified glaze.
07
In a separate pan, steam the halved baby bok choy with a splash of water and the sesame oil for 2 minutes until bright green and tender-crisp.
08
To serve, carve the rested duck breast at an angle into thick slices. Arrange next to the steamed bok choy, and spoon the fiery plum-chili gastrique elegantly around the plate.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023