Lacquered Duck Breast with...Lacquered Duck Breast with Fermented Habanero-Blood Orange Glaze and Sichuan Sunchoke Purée

Precision-rendered dry-aged duck breast finished in a fiery fermented habanero and citrus lacquer, served over a silky, mouth-numbing Sichuan peppercorn sunchoke purée with charred shishito jus.

Ingredients

Cooking Instructions

1. 01

   Prepare the sunchoke purée: In a heavy saucepan, sweat the sliced sunchokes in 20g of butter over medium-low heat without browning. Add the heavy cream, toasted Sichuan peppercorns, and a pinch of salt. Simmer gently for 15 minutes until tender, then blend on high speed in a Vitamix until mirror-smooth. Pass through a fine chinois, adjust seasoning, and reserve warm.

2. 02

   Craft the habanero lacquer: In a small saucepan, combine the fermented habanero mash, blood orange juice, and wildflower honey. Reduce over medium heat until viscous, glossy, and syrupy (roughly 8 to 10 minutes). Keep warm.

3. 03

   Prepare the spicy duck jus: In another saucepan, bring the duck demi-glace to a simmer. Infuse with 4 finely diced blistered shishito peppers and a few drops of habanero lacquer. Mount with 20g of cold cubed butter, strain through a chinois, and hold at 60°C (140°F).

4. 04

   Sear the duck breasts: Season the scored duck breasts generously with fine sea salt. Place skin-side down in a cold cast-iron pan over medium-low heat. Slowly render the subcutaneous fat for 10-12 minutes, periodically pouring off liquid fat, until the skin turns deep golden and glass-like crispy.

5. 05

   Glaze and rest: Flip the duck to kiss the flesh side for 90 seconds. Immediately transfer to a wire rack. Generously brush the crispy skin with the warm fermented habanero-blood orange lacquer. Allow the duck to rest for 6-8 minutes, brushing once more with lacquer just before carving.

6. 06

   Plating: Spoon a swipe of the Sichuan sunchoke silk onto warmed ceramic plates. Carve each duck breast on a bias and fan alongside the purée. Accent with the remaining charred shishito peppers, spoon the glossy chili duck jus around the plate, finish with flaky sea salt on the crisp skin, and garnish with micro shiso.