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

Crispy render-seared duck breast crusted in crushed Sichuan pepper, paired with a sweet-spicy fermented chili gastrique, vibrant scallion purée, and bright pickled kumquats.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled kumquats: Combine 50ml rice vinegar, 25g sugar, and a pinch of salt in a small pan over medium heat until sugar dissolves. Pour the hot liquid over sliced kumquats in a small bowl and set aside to steep.

2. 02

   Make the scallion purée: Blanch scallions in boiling salted water for 30 seconds, then submerge immediately in an ice bath. Squeeze excess water, transfer to a high-speed blender with chicken stock and 25g cold butter, and blend until bright green and smooth. Pass through a fine chinois strainer.

3. 03

   Craft the fermented chili gastrique: In a small saucepan, melt remaining 50g sugar with 2 tbsp water over medium heat until it forms a light golden caramel. Carefully deglaze with remaining 50ml rice vinegar, stirring constantly. Whisk in the fermented chili paste and sliced Fresno chili rings. Simmer for 3 minutes until thickened to a light syrupy glaze.

4. 04

   Season the duck: Combine ground Sichuan peppercorns, star anise, and kosher salt. Rub the spice blend evenly into the scored duck skin.

5. 05

   Sear the duck: Place duck breasts skin-side down in a cold, dry cast-iron skillet. Turn heat to medium-low to render duck fat slowly. Cook skin-side down for 12-15 minutes, pouring off excess fat as needed, until skin is deeply golden and crackling crisped.

6. 06

   Finish and rest duck: Flip duck breasts over and sear flesh-side for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer duck to a warm plate and rest for 8 minutes before slicing thinly on a diagonal.

7. 07

   Plating: Warm scallion purée and draw a vibrant curve across four pre-warmed plates. Arrange fan-sliced duck breast along the purée. Spoon spicy chili gastrique generously over duck and around plate. Top with pickled kumquat rounds and garnish with delicate micro cilantro.