Sichuan Peppercorn & Blackberry...Sichuan Peppercorn & Blackberry Glazed Duck Breast

A masterclass in balance: rich, crispy-skinned duck breast seasoned with vibrant Sichuan peppercorns, paired with a fiery blackberry-habanero glaze and a velvety parsnip-vanilla purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season the flesh side with the crushed Sichuan peppercorns and 1 teaspoon of salt. Let rest at room temperature for 15 minutes.

2. 02

   To make the purée, boil the parsnips in salted water for 12-15 minutes until completely tender. Drain and transfer to a high-powered blender. Add the heavy cream, 15g of butter, scraped vanilla bean seeds, and a pinch of salt. Blend on high until ultra-smooth. Pass through a fine-mesh tamis or sieve, and keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat. Cook undisturbed for 8-10 minutes until the skin is deeply golden and exceptionally crispy. Pour off excess duck fat into a bowl as it accumulates.

4. 04

   Flip the duck breasts and cook for an additional 3-4 minutes for medium-rare (internal temperature of 54°C/130°F). Remove from the pan and let rest on a warm plate for 10 minutes before slicing.

5. 05

   In the same skillet over medium heat, leave 1 tablespoon of duck fat. Sauté the shallot and minced habanero for 2 minutes until softened. Add the blackberries, crushing them slightly with a spoon. Pour in the stock, soy sauce, and honey. Bring to a simmer and reduce by half, about 5 minutes.

6. 06

   Strain the blackberry-chili reduction through a fine-mesh sieve into a clean saucepan, pressing to extract all juices. Return to low heat and whisk in the remaining 15g of cold butter to emulsify and create a glossy glaze.

7. 07

   To plate, spoon a generous swipe of the vanilla-parsnip purée onto each plate. Carve the duck breasts into thick, elegant slices and arrange them over the purée. Spoon the spicy blackberry glaze over the duck and garnish with microgreens.