Szechuan-Crusted Duck Breast with...Szechuan-Crusted Duck Breast with Habanero-Blood Orange Agrodolce

Crispy render-skinned duck breast coated in fragrant Szechuan peppercorns, paired with a velvety parsnip purée and a fiery blood orange agrodolce reduction.

Ingredients

Cooking Instructions

1. 01

   Combine peeled parsnips and whole milk in a small saucepan with a pinch of salt. Bring to a simmer over medium heat, cover, and cook for 12-15 minutes until parsnips are completely fork-tender.

2. 02

   Transfer cooked parsnips and milk to a high-speed blender. Add 1 tablespoon of butter and blend on high until silky smooth. Season with salt and keep warm.

3. 03

   Coarsely grind the toasted Szechuan peppercorns with flaky sea salt. Season the duck breasts generously on both sides with the spice mixture, pressing into the scored skin.

4. 04

   Place duck breasts skin-side down in a cold, dry skillet. Set heat to medium-low to slowly render the fat for 10-12 minutes until the skin is deep golden and ultra-crispy.

5. 05

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

6. 06

   Pour off most rendered duck fat from the skillet, leaving 1 tablespoon. Add diced shallot and minced habanero; sauté over medium heat for 1 minute until fragrant.

7. 07

   Deglaze skillet with sherry vinegar, blood orange juice, and honey. Simmer vigorously for 3-4 minutes until reduced to a glossy, sweet-and-spicy agrodolce syrup. Swirl in remaining 1 tablespoon of cold butter off heat.

8. 08

   To serve, spread a warm layer of parsnip purée onto plates. Slice the rested duck breast into 1/4-inch angled slices and arrange over purée. Spoon habanero agrodolce generously over duck and garnish with micro cilantro.