Sichuan Plum-Glazed Duck with...Sichuan Plum-Glazed Duck with Ginger-Parsnip Silk

Pan-seared spiced duck breast paired with a velvety ginger-parsnip purée, finished with a tart Sichuan peppercorn and dark plum reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern using a very sharp knife, being careful not to cut into the flesh. Season generously with kosher salt and five-spice powder on both sides.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low and slowly render the fat for 12-15 minutes until the skin is golden and ultra-crispy. Periodically spoon out excess fat from the pan, reserving it for later cooking.

3. 03

   Flip the duck breasts and sear the flesh side for 3-4 minutes for medium-rare (internal temperature of 135°F/57°C). Transfer the duck to a warm plate and let it rest for 10 minutes before slicing.

4. 04

   While the duck is rendering, boil the chopped parsnips and grated ginger in a pot of salted water until completely fork-tender, about 12 minutes. Drain well.

5. 05

   Transfer the hot parsnips and ginger to a high-speed blender. Add the heavy cream and butter, blending on high until completely smooth, silky, and aerated. Season with salt to taste and keep warm.

6. 06

   In a small saucepan, combine the chopped plums, Shaoxing wine, soy sauce, honey, and ground Sichuan peppercorns. Simmer over medium heat until the plums break down and the sauce thickens to a syrupy glaze, about 10 minutes. Press the mixture through a fine-mesh sieve to create a smooth, glossy reduction.

7. 07

   Heat a tablespoon of the reserved duck fat and the sesame oil in a clean skillet over high heat. Sear the halved baby bok choy cut-side down for 2-3 minutes until lightly charred but still tender-crisp.

8. 08

   To plate, spoon a generous pool of the ginger-parsnip silk onto the center of each plate. Slice the rested duck breast on a bias and fan it over the purée. Arrange the charred bok choy alongside, drizzle the warm Sichuan plum glaze artistically over the duck, and garnish with microgreens.