Sichuan Peppercorn Glazed Duck...Sichuan Peppercorn Glazed Duck with Fermented Chili Dashi

Pan-seared, perfectly rosy duck breast glazed in a numbing Sichuan peppercorn honey, served over a velvety parsnip purée and pooled with a rich fermented chili dashi.

Ingredients

Cooking Instructions

1. 01

   For the parsnip purée: Place chopped parsnips in a saucepan with heavy cream and a pinch of salt. Simmer over medium-low heat until completely tender, about 15 minutes. Transfer to a high-speed blender, add the cold butter, and blend until ultra-smooth and glossy. Pass through a fine-mesh chinois and keep warm.

2. 02

   For the glaze: In a small saucepan, combine the honey, Chinkiang black vinegar, soy sauce, and half of the ground Sichuan peppercorns. Simmer gently for 3-4 minutes until it reduces to a syrupy consistency. Set aside.

3. 03

   For the spicy dashi: In another small saucepan, bring the dashi stock, fermented chili paste, and grated ginger to a simmer. Let it infuse for 10 minutes, then strain through a fine sieve. Whisk in the Sichuan chili oil to create a broken emulsion and keep warm.

4. 04

   For the duck: Pat the duck breasts dry and season generously with salt and the remaining ground Sichuan peppercorns on both sides. Place the breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat, pouring off excess fat periodically, for about 8-10 minutes until the skin is deeply golden and crispy.

5. 05

   Flip the duck breasts and cook on the flesh side for 2-3 minutes for medium-rare (internal temp of 54°C/130°F). During the last minute of cooking, brush the glaze generously over the crispy skin. Remove the duck from the pan and let it rest for 5-7 minutes before slicing.

6. 06

   To assemble: Spoon a generous swipe of the parsnip purée onto the center of each warmed plate. Slice the rested duck breasts and arrange them elegantly over the purée. Pour the spicy dashi emulsion around the plate. Garnish with sliced Fresno chilies and micro cilantro, then serve immediately.