Gochujang-Lacquered Duck Breast with...Gochujang-Lacquered Duck Breast with Szechuan Pear Puree

An exquisite Michelin-caliber dish featuring pan-seared duck breast coated in a glossy gochujang lacquer, served over a silky, mouth-numbing Szechuan pear puree and finished with a fiery chili-infused reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern without cutting into the flesh, and season both sides generously with sea salt.

2. 02

   Whisk gochujang paste, honey, tamari, and mashed black garlic in a small saucepan over low heat until glossy and emulsified; set aside to cool into a glaze.

3. 03

   Melt 15g butter in a saute pan over medium heat. Add shallots and diced pears, cooking until translucent and soft (about 8 minutes). Stir in crushed Szechuan peppercorns for 60 seconds.

4. 04

   Transfer warm pear mixture to a high-speed blender, blend with 15g cold butter until velvety smooth, then pass through a fine chinois strainer. Season with salt and keep warm.

5. 05

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low, slowly rendering fat for 10-12 minutes until the skin becomes deep amber and hyper-crisp.

6. 06

   Flip duck breasts, sear for 2 minutes, then brush skin heavily with the gochujang glaze. Roast in a 200°C (400°F) oven for 3-4 minutes until medium-rare (54°C / 130°F internal).

7. 07

   Remove duck to a warm wire rack, apply a fresh coating of lacquer glaze, and allow to rest undisturbed for 7 minutes.

8. 08

   Pour off rendered fat from the skillet, add duck stock over high heat, and reduce by half. Off heat, mount with remaining 15g cold butter and swirl in chili crisp oil.

9. 09

   Carve duck breasts into thick biased slices. Drag a swoosh of Szechuan pear puree across warmed plates, fan out duck slices, spoon spicy pan jus around, and top with micro herbs and flaky salt.