Habanero-Passion Glazed Duck with...Habanero-Passion Glazed Duck with Szechuan Emulsion

A sophisticated balance of tropical heat and numbing spice, featuring succulent duck breast finished with a vibrant habanero-passion fruit reduction and Szechuan peppercorn dust.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to pierce the meat.

2. 02

   In a small heavy-bottomed saucepan, combine the passion fruit pulp, minced habanero, rice vinegar, honey, and star anise. Simmer over low heat until the mixture reduces by half into a thick, syrupy glaze.

3. 03

   Place duck breasts skin-side down in a cold cast-iron skillet. Turn heat to medium-low and render the fat slowly for 8-10 minutes until the skin is mahogany and extremely crisp.

4. 04

   Flip the duck and sear the flesh side for 3-4 minutes for a perfect medium-rare (internal temp 54°C/130°F). Transfer to a warm plate and rest for 8 minutes.

5. 05

   While the duck rests, pour off excess fat from the skillet, leaving 1 tablespoon. Sear the bok choy cut-side down over high heat until charred and tender-crisp. Drizzle with sesame oil.

6. 06

   Strain the glaze through a fine-mesh sieve to remove habanero pieces and star anise.

7. 07

   Thickly slice the duck breast. Brush each slice generously with the warm glaze and dust with the toasted Szechuan peppercorn powder and Maldon salt.

8. 08

   Plate the duck over the charred bok choy and drizzle any remaining glaze around the plate.