Szechuan-Glazed Duck Breast with...Szechuan-Glazed Duck Breast with Fermented Chili Plum Reduction

An exquisite harmony of heat and sweet, featuring pan-seared duck breast with a Szechuan peppercorn crust, served over a silky parsnip purée and finished with a rich, spicy fermented chili plum reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Combine the ground Szechuan peppercorns, five-spice powder, and sea salt. Rub this spice blend generously over both sides of the duck breasts. Let rest at room temperature for 20 minutes.

2. 02

   For the parsnip purée, simmer the chopped parsnips in the heavy cream and a pinch of salt over medium-low heat until completely tender (about 15 minutes). Transfer to a high-powered blender, add the cold cubed butter, and process until silk-smooth. Pass through a fine chinois (mesh strainer) and keep warm.

3. 03

   For the chili plum reduction, combine the chopped plums, fermented chili paste, honey, black vinegar, duck stock, and star anise in a small saucepan. Bring to a boil, then reduce heat and simmer for 15 minutes until the plums have broken down and the sauce has thickened. Strain through a fine sieve, pressing to extract all juices. Return the strained sauce to the pan and keep warm over low heat.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat. This allows the fat to render slowly, resulting in perfectly crispy skin. Render for 10-12 minutes, pouring off excess fat as it accumulates, until the skin is deeply golden and ultra-crisp.

5. 05

   Flip the duck breasts and cook the flesh side for 3-4 minutes for medium-rare (internal temperature of 54°C / 130°F). Remove from the pan and let rest on a warm carving board for 8 minutes to allow the juices to redistribute.

6. 06

   To assemble, slice each duck breast at a sharp angle into elegant medallions. Spoon a generous swoosh of the warm parsnip purée across each plate. Arrange the duck slices overlapping atop the purée. Spoon the lustrous fermented chili plum reduction around the plate, then garnish with micro cilantro and fresh bird's eye chili slices for an extra pop of heat.