Habanero-Blood Orange Glazed Duck...Habanero-Blood Orange Glazed Duck with Szechuan Parsnip Puree

A sophisticated balance of searing habanero heat, citrus acidity, and the numbing complexity of Szechuan peppercorns, featuring perfectly rendered duck breast.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the heavy cream and toasted Szechuan peppercorns. Bring to a bare simmer, then remove from heat and let infuse for 20 minutes. Strain and discard the solids.

2. 02

   Boil the parsnips in salted water until very tender (about 15 minutes). Drain and blend immediately with the infused cream and 15g of butter until glass-smooth. Season with salt and keep warm.

3. 03

   To make the glaze, combine blood orange juice, honey, minced habanero, and star anise in a small pot. Reduce over medium heat until it reaches a syrupy consistency. Remove star anise and set aside.

4. 04

   Place duck breasts skin-side down in a cold stainless steel skillet. Turn heat to medium-low. Render the fat slowly for 8-10 minutes, pouring off excess fat frequently, until the skin is golden and very crisp.

5. 05

   Flip the duck and sear the flesh side for 2 minutes. Brush the crispy skin generously with the habanero-orange glaze. Transfer the pan to a 180°C (350°F) oven for 3-4 minutes for medium-rare.

6. 06

   Remove duck from the pan and let it rest for at least 8 minutes. During resting, whisk the remaining 15g of cold butter into the remaining glaze for a glossy finish.

7. 07

   Spoon a generous circle of the Szechuan parsnip puree onto the center of the plate. Slice the duck breast and arrange on top. Drizzle with additional glaze and garnish with torn Thai basil.