Five-Spice Glazed Duck Breast...Five-Spice Glazed Duck Breast with Sichuan Parsnip Purée

Pan-roasted duck breast with a crispy five-spice crust, served alongside a velvety Sichuan-infused parsnip purée and a tart plum-ginger reduction.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with salt and the Chinese five-spice powder.

2. 02

   Place the chopped parsnips in a saucepan, cover with salted water, and bring to a boil. Simmer for 15 minutes or until fork-tender. Drain and transfer to a high-speed blender with the heavy cream, unsalted butter, and ground Sichuan peppercorns. Blend until velvety smooth, season with salt, and keep warm.

3. 03

   To make the reduction, combine the chopped plums, Shaoxing wine, light soy sauce, grated ginger, honey, and star anise in a small saucepan over medium heat. Simmer for 15 minutes until the plums collapse and the liquid is syrupy. Strain through a fine-mesh sieve, pressing to extract all the juices, and set aside.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low and render the fat slowly for 12-15 minutes, regularly pouring off the rendered fat, until the skin is deeply golden and ultra-crispy.

5. 05

   Flip the duck breasts and cook for an additional 3-4 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare. Transfer the duck to a cutting board and let it rest for 8 minutes.

6. 06

   To serve, swipe a generous spoonful of the warm Sichuan parsnip purée across each plate. Slice the duck breasts thinly and fan them over the purée. Drizzle the plum-ginger reduction around the plate and garnish with the julienned scallions.