Dry-Aged Duck Breast with...Dry-Aged Duck Breast with Fermented Habanero-Plum Jus & Sansho Oil

Crisp-skinned, dry-aged duck breast complemented by the complex fiery depth of fermented habanero and ripe black plums, finished with tingling Sansho pepper oil and silky parsnip-vanilla purée.

Ingredients

Cooking Instructions

1. 01

   Infuse the oil: Gently warm grapeseed oil with crushed Sansho peppercorns to 70°C (158°F). Remove from heat, cover, and let steep for 30 minutes before straining.

2. 02

   Prepare the purée: Simmer chopped parsnips in heavy cream and a splash of water until completely tender. Transfer to a high-speed blender, emulsify with 15g cold butter until glass-smooth, and season with fine sea salt. Keep warm.

3. 03

   Build the spicy jus: In a small copper saucepan, sweat the shallot in 10g butter. Add plums and caramelize lightly. Deglaze with sherry vinegar, then add duck stock and fermented habanero paste. Reduce by two-thirds until syrupy. Strain through a fine chinois, pressing gently on solids, and mount with 20g cold butter.

4. 04

   Render the duck: Season duck breasts thoroughly with salt. Place skin-side down in a cold cast-iron skillet over medium-low heat. Slowly render the subcutaneous fat for 10-12 minutes, draining excess fat frequently, until the skin is mahogany and wafer-thin.

5. 05

   Finish and rest: Flip the duck to the flesh side and sear for 1.5 to 2 minutes until internal core temperature reaches 52°C (125°F) for medium-rare. Transfer to a warm wire rack and rest for 8 minutes.

6. 06

   Plate: Swipe parsnip silk across warmed coupe plates. Carve duck lengthwise and arrange next to the purée. Spoon the fiery fermented habanero-plum jus around the duck and split with droplets of Sansho pepper oil. Finish with fleur de sel.