Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Fermented Habanero-Plum Glaze & Szechuan Turnip Cream

An exquisite balance of fiery heat and velvety textures, featuring crispy pan-seared duck breast glazed in a spicy fermented plum reduction served over a silky, numbing Szechuan turnip purée.

Ingredients

Cooking Instructions

1. 01

   Toast the Szechuan peppercorns in a dry skillet over medium heat until aromatic, about 90 seconds. Coarsely crush in a mortar and pestle and divide into two equal portions.

2. 02

   Boil the chopped turnips in lightly salted water until completely tender, about 15 minutes. Drain thoroughly and transfer to a high-powered blender with heavy cream, half the crushed Szechuan peppercorns, and 25g butter. Blend until silky smooth, pass through a fine chinois, and season with salt.

3. 03

   In a small saucepan over medium heat, melt 15g butter. Add shallot, garlic, and ginger, cooking until soft and fragrant without browning (approx. 2 minutes).

4. 04

   Add diced plums, fermented habanero paste, Shaoxing wine, soy sauce, and stock to the saucepan. Simmer gently for 12-15 minutes until plums break down and liquid reduces to a glossy, dark coating. Strain through a fine sieve, pressing solids gently, and whisk in remaining cold butter to finish.

5. 05

   Season scored duck breasts generously with Maldon sea salt and the remaining crushed Szechuan peppercorns on both sides.

6. 06

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low to slowly render duck fat for 8-10 minutes until skin is deeply browned and crisp. Flip and cook for 2-3 minutes for medium-rare (target core temp 54°C/130°F). Rest on a wire rack for 5 minutes.

7. 07

   To serve, spoon a generous swoosh of warm Szechuan turnip cream onto pre-warmed plates. Slice duck breasts on a sharp bias and fan over purée. Brush duck heavily with warm habanero-plum glaze and garnish with fresh micro purple shiso.