Szechuan & Fermented Chili...Szechuan & Fermented Chili Glazed Duck Breast

Pan-seared skin-on duck breast encrusted with toasted Szechuan peppercorns, paired with a fiery fermented plum reduction and velvety parsnip silk.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a fine crosshatch pattern, taking care not to pierce the flesh. Coarsely grind toasted Szechuan peppercorns, chili flakes, and sea salt in a mortar, then rub the mixture thoroughly into the flesh side of the duck.

2. 02

   In a small saucepan, boil diced parsnips in salted water until fork-tender (approx. 12 minutes). Drain and transfer to a high-speed blender with cream and butter. Process until silkily smooth, season to taste, and keep warm.

3. 03

   Place the scored duck breasts skin-side down in a cold cast-iron skillet. Set flame to medium-low to slowly render duck fat for 10-12 minutes until the skin becomes exceptionally deep gold and crisp. Drain excess fat periodically.

4. 04

   Flip duck breasts flesh-side down and sear for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Remove from heat and rest on a warm cutting board for 8 minutes.

5. 05

   In a small pan, deglaze with Shaoxing wine, then stir in fermented chili paste and plum preserve over low heat. Simmer for 3 minutes until glossy and combined into a vibrant sweet-spicy glaze.

6. 06

   To plate: Swoosh warm parsnip silk across each plate. Thinly slice duck breasts against the grain and fan along the puree. Drizzle generously with fermented chili-plum reduction, finish with droplets of chili oil, and top with curled scallions.