Sichuan Peppercorn-Crusted Duck Breast...Sichuan Peppercorn-Crusted Duck Breast with Blackberry-Fresno Gastrique

Perfectly pan-roasted duck breast with a numbing, aromatic Sichuan crust, balanced by a sweet and fiery blackberry-Fresno chili reduction.

Ingredients

Cooking Instructions

1. 01

   Toast the Sichuan and black peppercorns in a dry pan over medium heat until highly fragrant, about 2 minutes. Coarsely crush using a mortar and pestle, then mix with the flaky sea salt. Set aside.

2. 02

   Score the duck breast skin in a tight, shallow crosshatch pattern, taking care not to cut into the flesh. Pat dry with paper towels and rub the flesh side (not the skin) with half of the crushed Sichuan pepper mixture.

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 for 10-12 minutes, pouring off excess fat periodically, until the skin is golden brown and extremely crispy.

4. 04

   Turn the duck breasts over and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Remove from pan and let rest on a warm board for 8-10 minutes.

5. 05

   While the duck rests, prepare the gastrique. In a small saucepan over medium heat, sauté the minced shallot in 1 tablespoon of rendered duck fat until translucent. Add the minced Fresno chili, blackberries, balsamic vinegar, and honey. Simmer for 8 minutes, gently bruising the blackberries, until the sauce thickens to a syrupy consistency. Strain through a fine-mesh sieve, pressing to extract all juices.

6. 06

   In the same skillet used for the duck, leave 1 tablespoon of duck fat. Sauté the garlic and ginger for 30 seconds, then add the baby bok choy cut-side down. Sear for 2 minutes until caramelized, then add 2 tablespoons of water to steam for an additional minute until tender.

7. 07

   Slice the rested duck breasts at an angle. Spoon a vibrant pool of the blackberry-Fresno gastrique onto the plate, arrange the bok choy alongside, fan the sliced duck over the greens, and garnish with chili threads and a final sprinkle of the remaining Sichuan pepper-salt mix.