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Spice-Crusted Duck Breast with...Spice-Crusted Duck Breast with Sichuan-Cherry Gastrique & Charred Poblano Velouté

Name: Spice-Crusted Duck Breast with Sichuan-Cherry Gastrique & Charred Poblano Velouté
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 2
Cuisine: Modern French-Asian
Ingredients: 2 dry-aged duck breasts (approx. 200g each), skin scored in tight crosshatch; 1 tbsp mixed red and green Sichuan peppercorns, toasted and coarsely ground; 1 tsp whole coriander seeds, lightly toasted and crushed; 2 large poblano peppers, blistered over open flame and peeled; 1 large shallot, finely brunoised; 60 ml heavy cream; 45 g cold unsalted butter, cubed; 100 g fresh dark cherries, pitted and halved; 2 red bird's eye chilis, thinly sliced with seeds; 30 ml Chinkiang aged black vinegar; 120 ml rich duck or veal demi-glace; 1 finger lime, pearls extracted for garnish; 2 g Korean chili threads (silgochu) for garnish; Maldon sea salt to taste

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Cuisine

Modern French-Asian

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Servings

⏱

Prep Time

45 mins

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Cook Time

30 mins

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Difficulty

Hard

Dry-aged duck breast crusted with toasted Sichuan peppercorns, served over a velvety charred poblano emulsion and finished with a tart, fiery cherry gastrique and finger lime pearls.

Modern French-AsianHard

Ingredients

•2 dry-aged duck breasts (approx. 200g each), skin scored in tight crosshatch

•1 tbsp mixed red and green Sichuan peppercorns, toasted and coarsely ground

•1 tsp whole coriander seeds, lightly toasted and crushed

•2 large poblano peppers, blistered over open flame and peeled

•1 large shallot, finely brunoised

•60 ml heavy cream

•45 g cold unsalted butter, cubed

•100 g fresh dark cherries, pitted and halved

•2 red bird's eye chilis, thinly sliced with seeds

•30 ml Chinkiang aged black vinegar

•120 ml rich duck or veal demi-glace

•1 finger lime, pearls extracted for garnish

•2 g Korean chili threads (silgochu) for garnish

•Maldon sea salt to taste

Cooking Instructions

01
Char the poblano peppers directly over an open flame until completely blackened. Place into a covered bowl to steam for 10 minutes, peel off the charred skins, discard seeds, and roughly chop.
02
In a small saucepan, sweat half the shallot in 15g butter over low heat until translucent. Add chopped poblano and heavy cream; simmer gently for 5 minutes. Transfer to a high-speed blender, season with sea salt, and blend until completely smooth and emulsified. Strain through a fine chinois and keep warm.
03
To prepare the gastrique, sweat the remaining shallot and bird's eye chilis in a saucepan over medium heat until fragrant. Add black vinegar and reduce by half. Add the cherries, duck demi-glace, and half of the crushed Sichuan peppercorns. Simmer until glossy and reduced to a coating consistency. Whisk in 15g cold butter; keep warm.
04
Season the scored duck breasts generously with flaky salt. Pat the flesh side with the remaining crushed Sichuan peppercorns and coriander seeds.
05
Place the duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low and render slowly for 10 to 12 minutes, spooning away excess fat, until the skin is intensely crisp and deep mahogany.
06
Flip the duck breasts to flesh side for 2 minutes to kiss the heat, basting with the remaining 15g butter until internal temperature reaches 54°C (130°F) for medium-rare. Rest on a warm wire rack for 8 minutes.
07
Carve each duck breast into four precise medallion cuts across the grain. Swoosh the silky charred poblano velouté across warmed slate plates, arrange duck medallions atop, spoon over the hot cherry-Sichuan gastrique, and garnish with finger lime pearls and delicate chili threads.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023