Sichuan Peppercorn-Crusted Duck Breast...Sichuan Peppercorn-Crusted Duck Breast with Plum-Ginger Reduction

Pan-roasted duck breast with a vibrant Sichuan peppercorn crust, served alongside charred baby bok choy and a rich, glossy plum-ginger reduction.

Ingredients

Cooking Instructions

1. 01

   Using a sharp knife, score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt, five-spice powder, and press the ground Sichuan peppercorns firmly onto the skin side.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Render the fat slowly for 12-15 minutes, pouring off excess fat into a bowl as it accumulates, until the skin is deeply golden and ultra-crispy.

3. 03

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

4. 04

   While the duck cooked, make the reduction: in a small saucepan, combine the chopped plums, grated ginger, Shaoxing rice wine, soy sauce, honey, and chicken stock. Bring to a boil, then reduce heat and simmer for 15 minutes until the plums completely break down and the sauce thickens. Strain through a fine-mesh sieve, pressing with a spatula to extract all the juices, and keep warm.

5. 05

   In a separate pan, heat 1 tablespoon of the reserved duck fat over medium-high heat. Add the smashed garlic clove and the halved baby bok choy cut-side down. Sear for 3 minutes until lightly charred and tender-crisp. Drizzle with toasted sesame oil just before removing from heat.

6. 06

   Slice the rested duck breast on a bias. Spoon a generous pool of the warm plum-ginger reduction onto the center of the plates, arrange the duck slices on top, and serve immediately alongside the charred baby bok choy.