Sichuan Pepper-Crusted Duck with...Sichuan Pepper-Crusted Duck with Spicy Blackberry Reduction

An elevated harmony of heat and sweetness: crispy-skinned Pekin duck breast crusted with toasted Sichuan peppercorns, served over a velvety parsnip-vanilla purée and finished with a fermented chili and blackberry reduction.

Ingredients

Cooking Instructions

1. 01

   In a mortar and pestle, crush the toasted Sichuan peppercorns, black peppercorns, and flaky sea salt into a coarse spice rub. Pat the duck breasts dry with paper towels, and season both sides generously with the spice mixture, pressing it gently into the scored skin.

2. 02

   For the purée: In a medium saucepan, combine the chopped parsnips, heavy cream, milk, vanilla bean seeds, and the empty pod. Bring to a gentle simmer over medium-low heat. Cover and cook for 15 minutes, or until the parsnips are completely tender. Remove the vanilla pod, transfer the mixture to a high-speed blender, add the cold butter, and blend until completely smooth and silken. Season with salt to taste, pass through a fine-mesh chinois, and keep warm.

3. 03

   Place the seasoned duck breasts skin-side down in a cold, dry skillet. Place the pan over medium-low heat to render the fat slowly. Cook undisturbed for 8-10 minutes, pouring off the rendered fat as it accumulates. Once the skin is deep golden brown and extremely crispy, flip the breasts and cook the flesh side for 2-3 minutes, aiming for an internal temperature of 130°F (54°C) for medium-rare. Transfer to a cutting board and let rest for 8 minutes.

4. 04

   While the duck rests, make the reduction: In the same skillet, leave 1 tablespoon of duck fat. Add the minced shallot and the split Thai chili, sautéing for 1 minute until fragrant. Add the blackberries, crushing them slightly. Stir in the fermented chili paste, then deglaze the pan with the balsamic vinegar. Add the honey and duck stock. Simmer over medium-high heat for 5-6 minutes until the liquid reduces to a glossy, syrupy glaze. Strain through a fine sieve, pressing to extract all juices, and discard the solids.

5. 05

   To assemble, spoon a generous pool of the warm parsnip-vanilla purée onto the center of each plate. Slice the rested duck breasts on a sharp bias. Fan one sliced breast elegantly over the purée on each plate. Spoon the warm spicy blackberry reduction around the plate and over the duck. Garnish with microgreens and serve immediately.