Ghost Pepper Honey-Glazed Duck...Ghost Pepper Honey-Glazed Duck with Sichuan Peppercorn Jus

A sophisticated balance of intense heat and aromatic numbness, featuring succulent duck breast glazed with fermented ghost pepper honey, served over a velvet parsnip puree.

Ingredients

Cooking Instructions

1. 01

   Score the duck skin in a fine diamond pattern, being careful not to cut into the flesh. Season the skin generously with salt.

2. 02

   Place duck breasts skin-side down in a cold stainless steel pan. Place over medium-low heat to slowly render the fat for 12-15 minutes until the skin is mahogany and glass-crisp.

3. 03

   While duck renders, boil parsnips in salted water until soft. Drain and blend with hot cream and 30g of butter until completely smooth. Pass through a chinois for a professional finish.

4. 04

   In a small saucepan, reduce the veal stock with toasted Sichuan peppercorns and star anise by two-thirds until syrupy. Strain and whisk in the remaining cold butter to emulsify.

5. 05

   Flip the duck and sear the meat side for 2 minutes. Brush the crispy skin side with ghost pepper honey and sprinkle with minced Thai chilies. Let it caramelize for 30 seconds.

6. 06

   Remove duck from the pan and let it rest for 8 minutes on a warm plate to allow the spicy juices to redistribute.

7. 07

   To plate, swipe the parsnip puree across the dish. Carve the duck into thick slices and arrange over the puree. Finish with a generous drizzle of the Sichuan jus and a sprinkle of Maldon salt.