Gochujang-Glazed Duck Breast with...Gochujang-Glazed Duck Breast with Spiced Parsnip Mousseline

A masterclass in culinary harmony: succulent pan-roasted duck breast coated in a fiery, sweet Gochujang glaze, balanced by a velvety, cardamom-scented parsnip purée and a vibrant chili-blackberry reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the glaze by whisking together the Gochujang, honey, fresh orange juice, and grated ginger in a small bowl until completely smooth. Set aside.

2. 02

   For the parsnip mousseline: Place chopped parsnips, heavy cream, cardamom, and a pinch of salt in a small saucepan. Bring to a gentle simmer, cover, and cook for 15 minutes or until the parsnips are completely tender. Transfer to a high-speed blender, add 30g of cold butter, and process until silk-smooth. Pass through a fine-mesh chinois and keep warm.

3. 03

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with sea salt and the ground Sichuan peppercorn dust.

4. 04

   Place the duck breasts skin-side down in a cold, dry, oven-proof skillet. Place over medium-low heat to slowly render the fat for about 8-10 minutes until the skin is deeply golden and exceptionally crispy. Pour off excess fat throughout this process.

5. 05

   Flip the duck breasts flesh-side down, cook for 2 minutes, then brush the crispy skin generously with the Gochujang glaze. Transfer the skillet to an oven preheated to 200°C (390°F) for 4-5 minutes for medium-rare. Remove from the oven and let rest on a warm plate for 6 minutes.

6. 06

   While the duck rests, make the sauce: In a clean saucepan, combine the red wine, chicken stock, blackberries, and minced bird's eye chili. Bring to a boil and reduce by two-thirds, mashing the blackberries slightly. Strain through a fine sieve, pressing to extract the juices. Return the liquid to a low heat and whisk in the remaining 20g of cold butter to emulsify into a glossy sauce.

7. 07

   To serve, spoon a generous pool of parsnip mousseline onto the center of each plate. Slice the rested duck breasts at an angle and fan them over the purée. Drizzle the vibrant chili-blackberry reduction around the plate, and garnish with micro mustard greens and a touch of flaky sea salt.