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

A masterclass in balance: pan-roasted duck breast infused with numbing Sichuan peppercorns, paired with a fiery-sweet blackberry-gochujang reduction and silky parsnip purée.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, bring 2 tbsp of sherry vinegar, 2 tbsp of water, and a pinch of salt to a boil. Pour over the sliced Fresno chili in a heat-resistant bowl to quick-pickle. Set aside.

2. 02

   Place chopped parsnips in a pot with heavy cream and enough water to just cover them. Simmer until completely tender, about 15 minutes. Drain, reserving cooking liquid. Blend parsnips with butter and a splash of the cooking liquid until velvety smooth; season with salt and keep warm.

3. 03

   Rub the scored duck breast skin with ground Sichuan peppercorns and salt. Place skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 10-12 minutes until the skin is golden and ultra-crispy.

4. 04

   Flip the duck breasts and cook for another 3-4 minutes until medium-rare (internal temp of 135°F/57°C). Remove from pan and let rest for 8 minutes before slicing.

5. 05

   Pour off all but 1 tablespoon of duck fat from the skillet. Add the blackberries, Gochujang, honey, and the remaining 1 tbsp of sherry vinegar. Cook over medium heat, mashing the berries, until glossy and slightly reduced (about 4 minutes). Strain through a fine-mesh sieve for a smooth, spicy gastrique.

6. 06

   To serve, spoon a generous elegant swoop of parsnip purée onto each plate. Slice the duck breasts and fan them alongside. Drizzle with the vibrant blackberry-gochujang gastrique and garnish with pickled Fresno chilies and micro-cilantro.