Sichuan Peppercorn Crusted Duck...Sichuan Peppercorn Crusted Duck Breast with Cherry-Chipotle Gastrique

An exquisite harmony of textures and elevated heat. Crispy, spiced-crusted duck breast is paired with a smoky, fiery, and sweet cherry-chipotle emulsion.

Ingredients

Cooking Instructions

1. 01

   Using a very sharp knife, score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Allow the meat to come to room temperature for 15 minutes.

2. 02

   In a mortar and pestle, grind the toasted Sichuan peppercorns, fennel seeds, and star anise into a coarse powder. Mix with 1 teaspoon of flaky sea salt. Season the flesh side of the duck breasts generously with this spice rub, leaving the skin side clear.

3. 03

   Place the duck breasts, skin-side down, into a cold, dry stainless steel skillet. Place the skillet over medium-low heat. Slowly render the duck fat for 10-12 minutes, periodically pouring off excess fat from the pan, until the skin is exceptionally thin, crisp, and deep golden brown.

4. 04

   Flip the duck breasts to the flesh side, increase the heat to medium, and sear for 2-3 minutes until an internal temperature of 54°C (130°F) is reached for medium-rare. Transfer the duck to a warm plate and let it rest for 8 minutes before slicing.

5. 05

   Pour off all but 1 tablespoon of duck fat from the pan. Return the pan to medium heat, add the minced shallot, and sauté for 2 minutes until translucent and aromatic.

6. 06

   Add the halved cherries, minced chipotle in adobo, sherry vinegar, and honey. Bring to a simmer, scraping up any fond (browned bits) from the bottom of the pan, and reduce the liquid by half.

7. 07

   Pour in the duck stock and simmer until the sauce becomes thick and syrupy, coating the back of a spoon. Remove from heat and vigorously whisk in the cold, cubed butter one piece at a time to emulsify the gastrique. Season with a pinch of salt.

8. 08

   Carve the rested duck breasts on a bias. Spoon the glossy, fiery cherry-chipotle gastrique onto plates, arrange the duck slices over the sauce, and garnish with fresh microgreens.