Szechuan Pepper-Crusted Duck Breast...Szechuan Pepper-Crusted Duck Breast with Fermented Chili Gastrique

A refined fine-dining masterclass in spice: crispy Szechuan-encrusted duck breast paired with a vibrant fermented chili and tart cherry gastrique over a silk-smooth parsnip puree.

Ingredients

Cooking Instructions

1. 01

   To make the parsnip puree, place chopped parsnips in a saucepan, cover with cold salted water, bring to a boil, and simmer until fork-tender (about 15 minutes). Drain well.

2. 02

   Transfer warm parsnips to a high-speed blender with heavy cream and 2 tablespoons of cold butter. Blend on high until velvety smooth. Season with salt, pass through a fine chinois strainer, and keep warm.

3. 03

   Toast the Szechuan peppercorns in a dry skillet over medium heat for 2 minutes until fragrant. Coarsely crush using a mortar and pestle, then mix with Shichimi Togarashi and sea salt.

4. 04

   Score duck skin in a fine crosshatch pattern without cutting into the flesh. Season both sides generously with the spice rub, pressing it into the score marks.

5. 05

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low and render fat slowly for 10-12 minutes until skin is deeply golden and crispy.

6. 06

   Flip duck breasts and cook for an additional 3-4 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer duck to a warm plate and let rest for 10 minutes.

7. 07

   Pour off all but 1 tablespoon of duck fat from the skillet. Add minced shallots and sauté for 2 minutes until translucent.

8. 08

   Deglaze skillet with sherry vinegar and tart cherry juice, scraping up browned bits. Stir in the fermented chili paste and simmer for 4-5 minutes until reduced to a syrupy gastrique. Swirl in remaining 2 tablespoons cold butter off heat.

9. 09

   To plate: Swipe a generous spoonful of warm parsnip puree across heated plates. Slice rested duck breast on the bias and fan across the puree. Nappe the duck with the hot chili gastrique and garnish with micro greens.