Spiced Morita-Glazed Duck Breast...Spiced Morita-Glazed Duck Breast with Sichuan Blackberry Jus and Sunchoke Silk

Pan-roasted Moulard duck breast brushed with an artisanal fermented morita chili lacquer, paired with a tongue-tingling Sichuan blackberry jus, silky sunchoke purée, and pickled mustard seeds.

Ingredients

Cooking Instructions

1. 01

   For the sunchoke silk, simmer sliced sunchokes in heavy cream and a splash of water with a pinch of sea salt until tender. Transfer to a high-speed blender with 2 tablespoons of cold butter and process until completely smooth; pass through a fine chinois and keep warm.

2. 02

   To create the morita glaze, whisk together the fermented morita chili paste, acacia honey, and a teaspoon of warm water until emulsified. Set aside.

3. 03

   For the jus, combine roasted duck stock, crushed Sichuan peppercorns, and blackberries in a small saucepan. Reduce over medium heat by two-thirds until syrupy. Strain through a fine mesh sieve, pressing the fruit solids lightly, then whisk in the remaining 2 tablespoons of cold butter to emulsify. Season to taste with salt.

4. 04

   Score the duck skin in a fine crosshatch pattern without piercing the flesh. Season generously with fine sea salt. Place skin-side down in a cold cast-iron skillet and slowly render over low heat for 12–14 minutes, draining off excess fat continuously until the skin is mahogany and crisp.

5. 05

   Increase the heat to medium-high, flip the duck, and sear the flesh side for 2 minutes for medium-rare (internal temperature 130°F/54°C). Brush the hot skin generously with the morita glaze, remove from the pan, and rest on a warm wire rack for 8 minutes.

6. 06

   To assemble, spoon a sweeping swoosh of sunchoke silk across each heated plate. Carve the duck breast into thick medallions and fan over the purée. Drizzle the Sichuan blackberry jus around the protein, dot with pickled mustard seeds, and finish with a dusting of Fleur de sel and fresh micro amaranth.