Naga-Honey Lacquered Magret de...Naga-Honey Lacquered Magret de Canard

A masterclass in controlled heat: Succulent duck breast glazed with a fermented Naga chili and wildflower honey reduction, served alongside a velvet parsnip purée and finished with an aromatic Sichuan peppercorn-infused oil.

Ingredients

Cooking Instructions

1. 01

   Score the duck skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season the skin side heavily with salt.

2. 02

   Place the duck skin-side down in a cold, heavy-bottomed skillet. Turn heat to medium-low and slowly render the fat for 12-15 minutes, draining excess fat frequently, until the skin is deep golden and glass-crisp.

3. 03

   Meanwhile, simmer parsnips in the heavy cream until tender. Transfer to a high-speed blender, add cold butter, and process until silk-smooth. Pass through a fine chinois.

4. 04

   In a small saucepan, combine the Naga chili paste, honey, and soy sauce. Bring to a light simmer until the mixture thickens into a glossy lacquer.

5. 05

   Heat the grapeseed oil to 80°C. Pour over the toasted Sichuan peppercorns and let steep for 10 minutes. Strain through a coffee filter to create a clear, tingling oil.

6. 06

   Flip the duck breasts and sear the flesh side for 2-3 minutes for a perfect medium-rare. Remove from pan and immediately brush the skin side liberally with the Naga-honey lacquer.

7. 07

   Rest the meat for 8 minutes to allow juices to redistribute. Slice into thick medallions and serve atop the parsnip purée, drizzled with Sichuan oil and a touch of Maldon salt.