Szechuan & Fermented Chili...Szechuan & Fermented Chili Glazed Duck Breast with Charred Scallion Emulsion

Crispy-skinned duck breast crusted with crushed Szechuan peppercorns, glazed in a complex fermented chili reduction, served alongside a silky charred scallion emulsion.

Ingredients

Cooking Instructions

1. 01

   Coarsely crush the toasted Szechuan peppercorns using a mortar and pestle until fragrant and cracked.

2. 02

   Score the skin of the duck breasts in a fine crosshatch pattern without cutting into the meat; season skin lightly with fine sea salt and half of the crushed Szechuan peppercorns.

3. 03

   In a small saucepan over low heat, combine gochujang, Calabrian chili paste, dark honey, rice vinegar, and tamari soy sauce. Whisk gently until glossy and warm, then remove from heat.

4. 04

   Char the scallions over an open gas flame or hot cast-iron skillet until deeply blackened in spots. Transfer to a high-powered blender with grapeseed oil and blend on high until smooth; strain through fine cheesecloth.

5. 05

   To make the emulsion, whisk the egg yolk and yuzu juice in a medium bowl, then slowly drizzle in the strained charred-scallion oil while whisking constantly until thick and emulsified. Season with salt.

6. 06

   Place duck breasts skin-side down in a cold stainless steel pan. Set heat to medium-low and render the fat slowly for 12-14 minutes until skin is golden and ultra-crispy, pouring off excess duck fat periodically.

7. 07

   Flip the duck breasts and cook the flesh side for 2 minutes. Brush the skin side generously with the spicy chili glaze, remove duck from pan, press remaining Szechuan peppercorns into the glaze, and rest on a warm board for 5-7 minutes.

8. 08

   Carve each duck breast into thin slices. Swipe a swoosh of the charred scallion emulsion across each warm plate, fan the duck slices across the sauce, drizzle with extra glaze, and finish with Maldon flaky salt.