Gochujang-Glazed Muscovy Duck with...Gochujang-Glazed Muscovy Duck with Szechuan Peppercorn Jus

A masterclass in heat and balance, featuring pan-seared duck breast glazed in fermented chili, served over smoked chipotle polenta with a numbing Szechuan reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a fine crosshatch pattern, being careful not to cut the flesh. Season generously with sea salt and allow to reach room temperature.

2. 02

   In a small saucepan, bring chicken stock (not listed, 400ml) to a boil, slowly whisk in polenta. Reduce heat to low, stirring occasionally until creamy. Fold in heavy cream, chipotle powder, and 20g of butter. Keep warm.

3. 03

   Whisk together the gochujang, honey, and a splash of soy sauce to create the glaze. Set aside.

4. 04

   Place duck breasts skin-side down in a cold stainless steel pan. Turn heat to medium-low to render the fat slowly for about 8-10 minutes until the skin is mahogany and crisp.

5. 05

   Flip the duck and cook for 2 minutes. Brush the skin side generously with the gochujang glaze and transfer to a 180°C oven for 3-4 minutes for medium-rare. Remove and rest for 8 minutes.

6. 06

   In the same pan, discard excess fat, sauté shallots and crushed Szechuan peppercorns. Deglaze with veal stock and reduce by half until it coats the back of a spoon. Whisk in the remaining cold butter to emulsify.

7. 07

   Carve the duck into thick slices. Spoon the smoked polenta onto the center of the plate, fan the duck over it, and drizzle with the Szechuan peppercorn jus.