Sichuan & Smoked Chili-Glazed...Sichuan & Smoked Chili-Glazed Duck Breast with Charred Habanero-Carrot Silk

Pan-seared duck breast infused with a glowing Sichuan-Gochujang glaze, balanced by a velvet charred habanero-carrot puree and bright pickled kumquats.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled kumquats: Combine rice vinegar, 50ml water, and caster sugar in a small saucepan. Bring to a simmer until sugar dissolves, pour warm liquid over kumquat slices, and set aside to infuse.

2. 02

   Make the charred habanero-carrot silk: Roast sliced carrots and habanero half on a heavy baking tray at 220°C (425°F) for 15-20 minutes until deeply caramelized with slight charred edges. Transfer to a high-speed blender with warm chicken stock and blend until smooth. Emulsify by adding cold cubed butter piece by piece. Pass through a fine chinois strainer; adjust seasoning with salt.

3. 03

   Prepare the fiery glaze: In a small saucepan, whisk Gochujang paste, honey, ground Sichuan peppercorns, smoked paprika, and 1 tablespoon of pickled kumquat brine. Warm gently over low heat for 3 minutes until glossy and combined.

4. 04

   Prep the duck: Score the duck breast skin in a tight cross-hatch pattern, taking care not to cut into the meat. Season generously with kosher salt on both sides.

5. 05

   Sear the duck: Place duck breasts skin-side down into a cold, dry cast-iron skillet. Set heat to medium-low to render fat slowly for 10-12 minutes until the skin is golden and ultra-crisp. Drain excess fat, flip breasts, and sear flesh side for 2 minutes.

6. 06

   Glaze and rest: Liberally brush the crisp duck skin with the Sichuan-Gochujang glaze. Transfer duck to a warm plate, tent loosely with foil, and rest for 8 minutes to allow juices to redistribute (target medium-rare at 54°C / 130°F internal).

7. 07

   Plate: Drag a generous curve of warm habanero-carrot puree across heated porcelain plates. Thickly slice duck breasts against the grain and fan along the puree. Accent with drained pickled kumquat rings, micro cilantro, and finish with flaky Maldon sea salt.