Spice-Crusted Duck Breast with...Spice-Crusted Duck Breast with Fermented Chili-Blackberry Reduction and Szechuan Parsnip Silk

Crisp-skinned spice-rubbed duck breast paired with a fiery fermented chili blackberry reduction, served over a velvety Szechuan-infused parsnip purée.

Ingredients

Cooking Instructions

1. 01

   In a dry skillet, toast the Szechuan peppercorns and coriander seeds until fragrant. Grind coarsely in a mortar and pestle, then mix with smoked paprika and 1/2 tsp sea salt.

2. 02

   Score the duck breast skin in a tight crosshatch pattern without cutting into the flesh. Season the flesh side generously with the spice rub and apply a fine layer of flaky salt to the skin side.

3. 03

   Boil the peeled parsnips in salted water until completely tender, about 12 minutes. Drain and transfer to a high-powered blender with butter, heavy cream, chili oil, and a pinch of salt. Purée until silky smooth; pass through a chinois for absolute refinement and keep warm.

4. 04

   For the sauce, melt a small teaspoon of butter in a saucepan over medium heat. Sauté minced shallot for 2 minutes. Add blackberries, fermented chili paste, halved Scotch Bonnet pepper, duck stock, honey, and red wine vinegar.

5. 05

   Simmer the sauce gently for 10-12 minutes until blackberries break down and liquid reduces by half. Remove Scotch Bonnet, blend lightly, and strain through a fine-mesh sieve. Adjust seasoning with salt.

6. 06

   Place duck breasts skin-side down in a cold stainless steel skillet over low-medium heat. Render the fat slowly for 8-10 minutes, pouring off excess rendered fat periodically, until skin is deeply browned and glass-crisp.

7. 07

   Flip the duck breasts and sear the flesh side for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer to a warm board to rest for 5 minutes.

8. 08

   To plate: Swipe a generous curve of warm parsnip purée across each heated plate. Slice duck breast against the grain into 5mm thick fan slices and nestle over the purée. Spoon the fiery blackberry reduction around the duck and garnish with thin Fresno chili slices.