Szechuan-Spiced Duck Breast with...Szechuan-Spiced Duck Breast with Fermented Habanero-Blackberry Gastrique

Crispy-skinned duck breast crusted with toasted Sichuan peppercorns, paired with a fiery, velvet habanero-blackberry gastrique, charred baby leeks, and finished with fresh micro cilantro.

Ingredients

Cooking Instructions

1. 01

   Toast the Sichuan peppercorns and star anise in a dry skillet over medium heat for 2 minutes until fragrant. Transfer to a mortar and pestle and coarsely grind, then mix thoroughly with the kosher salt.

2. 02

   Using a razor-sharp knife, score the duck breast skin in a tight crosshatch pattern without cutting into the flesh. Season the flesh side lightly and rub the spice mixture generously into the scored skin.

3. 03

   Place the duck breasts skin-side down in a cold, heavy-bottomed cast-iron pan. Turn heat to medium-low and slowly render the fat for 12-14 minutes, draining excess fat as it accumulates, until the skin turns deep golden and crisp.

4. 04

   Flip duck breasts and sear the meat side for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer to a warm cutting board and allow to rest for 10 minutes.

5. 05

   In the same pan with 1 tablespoon reserved duck fat, sauté minced shallots over medium heat for 2 minutes until translucent.

6. 06

   Add Demerara sugar and Champagne vinegar to the pan, stirring constantly until the sugar caramelizes into a glossy syrup, about 3 minutes.

7. 07

   Stir in fresh blackberries, fermented habanero mash, and duck stock. Simmer for 8 minutes, gently crushing blackberries with a spoon. Strain the sauce through a fine-mesh sieve into a small saucepan to achieve a silky gastrique; keep warm.

8. 08

   In a clean skillet over high heat with 1 teaspoon of duck fat, sear the baby leeks until deeply charred on the outside and tender inside, about 4 minutes total.

9. 09

   Carve each duck breast against the grain into thin medallions. Drag a wide swipe of habanero-blackberry gastrique across warmed plates, arrange duck medallions and charred leeks artfully, and garnish with Maldon sea salt and fresh micro cilantro.