Sichuan Peppercorn-Crusted Duck Breast...Sichuan Peppercorn-Crusted Duck Breast with Fermented Chili-Plum Reduction

Crisp-skinned, dry-aged duck breast crusted with toasted Sichuan peppercorns, resting on a velvet-smooth smoked parsnip mousseline and lacquered with a fiery fermented chili and black plum reduction.

Ingredients

Cooking Instructions

1. 01

   Simmer the diced parsnips in lightly salted water with a parchment cartouche until completely tender, approximately 15 minutes. Drain thoroughly, then blend in a high-speed blender with warm heavy cream and 40g cold cultured butter until a glossy, silk-like mousseline forms. Season with fine salt and keep warm in a siphon or covered bain-marie.

2. 02

   In a heavy-bottomed copper saucepan, sweat the minced Pixian doubanjiang and habanero in a splash of neutral oil over medium heat until aromatic oils separate. Deglaze with Chinkiang vinegar and reduce by half.

3. 03

   Add the plum purée and concentrated duck jus to the sauce base. Simmer gently over low heat for 12-15 minutes until reduced to a nappé consistency with balanced heat, acidity, and stone fruit sweetness. Strain through a fine chinois, swirl in 20g of cold butter to mount (monter au beurre), and reserve warm.

4. 04

   Season the flesh side of the scored duck breasts with salt and the coarse toasted Sichuan peppercorns. Place the breasts skin-side down into a cold cast-iron skillet over medium-low heat to slowly render the fat, constantly draining excess duck fat, for roughly 8-10 minutes until the skin becomes paper-thin and deeply golden.

5. 05

   Increase heat to medium-high, flip the duck breasts, and add crushed garlic, thyme sprigs, and remaining butter to the pan. Baste the breasts vigorously with the foaming aromatic butter for 2 to 3 minutes until internal temperature registers 54°C (129°F) for medium-rare.

6. 06

   Transfer the duck breasts to a warm resting rack and allow to rest for 6 minutes, preserving the internal juices.

7. 07

   To plate: Swipe a generous arc of the smoked parsnip mousseline across preheated ceramic plates. Carve each rested duck breast lengthwise into clean, pristine slices and arrange atop the purée. Saucier the fermented chili-plum reduction alongside, finish with Maldon sea salt, and garnish delicately with micro purple shiso.