Szechuan Peppercorn & Habanero-Plum...Szechuan Peppercorn & Habanero-Plum Glazed Duck Breast

Crispy Muscovy duck breast encrusted with toasted Szechuan peppercorns, served over velvet parsnip purée and finished with a fiery fermented plum gastrique.

Ingredients

Cooking Instructions

1. 01

   Prepare the Parsnip Silk: Boil peeled parsnips in salted water for 15 minutes until fork-tender. Drain and immediately blend in a high-speed blender with heavy cream and cold butter until silky. Pass through a fine chinoise strainer and season to taste. Keep warm.

2. 02

   Make the Spicy Plum Gastrique: In a small saucepan, combine Chardonnay vinegar, wildflower honey, plum preserves, Gochujang, and micro-planed habanero. Bring to a gentle simmer for 8 minutes until reduced to a glossy, vibrant, spicy glaze.

3. 03

   Crust the Duck: Toast Szechuan peppercorns in a dry skillet until fragrant, coarsely crush in a mortar, and combine with Maldon sea salt. Rub generously into the scored fat of the duck breasts.

4. 04

   Render & Sear Duck: Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low to render fat for 10-12 minutes, draining fat periodically. Turn heat to high, sear skin until crispy mahogany (1-2 mins), then flip and cook flesh side for 2 minutes to medium-rare (54°C/130°F). Rest for 8 minutes.

5. 05

   Fry Lotus Chips: Heat saved rendered duck fat to 180°C (350°F). Flash-fry lotus root slices for 40-50 seconds until crisp and golden. Transfer to paper towels and season light with salt.

6. 06

   Plating: Spoon warm parsnip purée in a smooth arc across warm slate plates. Slice duck breasts into 5mm medallions and fan across the purée. Generously brush duck with hot habanero-plum gastrique, accent with chili oil drops, and crown with crisp lotus chips.