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

An exquisite harmony of fiery heat and refined elegance. Pan-rendered, Sichuan-crusted duck breast paired with a vibrant, spicy-sweet blackberry gastrique and a velvety parsnip-ginger purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Rub both sides with ground Sichuan peppercorns, five-spice, and Fleur de sel. Let rest at room temperature for 15 minutes.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 12-15 minutes until the skin is extremely crispy and golden brown. Pour off excess fat periodically.

3. 03

   Flip the duck and cook for an additional 3-4 minutes for medium-rare (internal temperature of 54°C/130°F). Transfer to a warm plate and rest for 10 minutes before slicing.

4. 04

   Meanwhile, simmer the chopped parsnips and grated ginger in heavy cream over medium heat until completely tender (about 15 minutes). Transfer to a high-speed blender, add butter, blend until silk-smooth, and season with salt.

5. 05

   For the gastrique, melt the sugar in a small saucepan over medium heat until it caramelizes to a light amber. Carefully deglaze with sherry vinegar, then add the blackberries, sliced bird's eye chilies, and star anise. Simmer for 10 minutes until the berries break down and the sauce is syrupy. Strain through a fine-mesh sieve, pressing to extract the spicy-sweet juices.

6. 06

   To serve, swipe a generous spoonful of warm parsnip-ginger purée across each plate. Slice the rested duck breast and fan it over the purée. Drizzle the vibrant blackberry-chili gastrique around the plate and garnish with micro-coriander.