Sichuan Peppercorn Duck Breast...Sichuan Peppercorn Duck Breast with Chili-Blackberry Gastrique

Crisp-skinned pan-roasted duck breast infused with fragrant Sichuan peppercorns, served over a velvety parsnip mousseline and glazed with a sweet-spicy chili blackberry gastrique.

Ingredients

Cooking Instructions

1. 01

   To make the parsnip velvet, simmer chopped parsnips in salted water for 15 minutes until fork-tender. Drain and blend in a high-speed blender with heavy cream, 25g butter, and a pinch of salt until completely smooth. Pass through a fine mesh sieve (chinois) and keep warm.

2. 02

   For the gastrique, melt 10g butter in a small saucepan over medium heat. Sauté minced shallots for 2 minutes until translucent. Add fresh blackberries, honey, red wine vinegar, and fermented chili paste. Gently muddle the blackberries with a wooden spoon.

3. 03

   Pour in the duck stock and half of the crushed Sichuan peppercorns. Simmer for 10-12 minutes until reduced to a glossy, syrupy glaze. Strain through a fine sieve, pressing gently to extract juices, then whisk in the remaining 15g cold butter to gloss. Keep warm.

4. 04

   Pat duck breasts completely dry. Season both sides heavily with kosher salt and the remaining crushed Sichuan peppercorns. Place skin-side down in a cold, heavy-bottomed cast-iron skillet.

5. 05

   Set the skillet over medium-low heat to gradually render the fat, cooking skin-side down for 10 to 12 minutes until the skin turns deep golden and ultra-crisp. Drain excess rendered fat periodically.

6. 06

   Flip the duck breasts and sear for 2 to 3 minutes until internal temperature reaches 135°F (57°C) for medium-rare. Transfer duck to a warm resting board for 8 minutes.

7. 07

   While the duck rests, sear the baby bok choy cut-side down in 1 tbsp of hot reserved duck fat for 2 minutes until charred and just tender.

8. 08

   To plate, spoon a generous swoosh of parsnip velvet onto heated wide-rimmed bowls. Slice each duck breast thinly on a bias and fan alongside the purée. Nestle charred bok choy beside it, spoon the spicy blackberry gastrique over the duck, drizzle with Calabrian chili oil, and finish with flaky sea salt.