Szechuan-Crusted Smoked Duck with...Szechuan-Crusted Smoked Duck with Fermented Chili-Orange Gastrique

Succulent duck breast encrusted with toasted Szechuan peppercorns, served with a complex, fiery reduction of blood orange and fermented chili.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a fine cross-hatch pattern, being careful not to cut into the meat.

2. 02

   In a mortar and pestle, grind the toasted Szechuan peppercorns with sea salt until a coarse rub forms. Apply the rub generously to both sides of the duck.

3. 03

   Place duck breasts skin-side down in a cold, heavy-bottomed skillet. Turn heat to medium-low and slowly render the fat for 10-12 minutes until the skin is deep golden and glass-like.

4. 04

   Flip the duck and sear the flesh side for 2-3 minutes. Internal temperature should reach 54°C (130°F) for medium-rare. Remove from pan and let rest for 8 minutes.

5. 05

   In a small saucepan, combine blood orange juice, rice vinegar, honey, star anise, and fermented chili paste. Bring to a simmer over medium heat.

6. 06

   Reduce the liquid by half until it reaches a syrupy consistency. Remove star anise.

7. 07

   Lower heat and whisk in the cold butter cubes one by one to emulsify the sauce, creating a glossy gastrique. Season with a touch of salt if needed.

8. 08

   Slice the duck breasts into thin medallions. Plate over a streak of the spicy gastrique and garnish with sliced Thai chilis and micro-cilantro.