Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Fermented Scotch Bonnet Gastrique and Sichuan Parsnip Silk

Crisp-skinned Rohan duck breast glazed with a fiery fermented Scotch bonnet and blood orange reduction, grounded by a silky, Sichuan peppercorn-perfumed parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Place chopped parsnips into a saucepan with heavy cream, toasted Sichuan peppercorns, and a pinch of salt. Simmer gently over medium-low heat until fork-tender (approx. 18-20 minutes).

2. 02

   Transfer parsnips and hot cream into a high-speed blender, discarding half the whole peppercorns for a gentle numbing note. Purée with 40g of the cold butter until completely smooth and velvety. Pass through a fine chinois and keep warm.

3. 03

   In a small saucepan, combine superfine sugar and champagne vinegar. Cook over medium heat until a light amber caramel forms (gastrique base). Immediately deglaze with blood orange juice.

4. 04

   Whisk the fermented Scotch bonnet mash and duck demi-glace into the gastrique. Reduce over medium heat for 6-8 minutes until syrupy and glossy. Whisk in the remaining 35g cold butter to mount the sauce; season with salt and keep warm.

5. 05

   Season scored duck breasts generously with salt. Place skin-side down into a cold cast-iron skillet and place over medium-low heat to slowly render the fat, draining excess fat periodically, for 10-12 minutes until deep golden and crisp.

6. 06

   Flip the breasts and sear the flesh side for 2-3 minutes, basting briefly, until the internal temperature reaches 54°C (130°F) for medium-rare. Transfer to a warm board and rest for 8 minutes.

7. 07

   To serve, carve the duck breasts into uniform slices across the grain. Swirl the Sichuan parsnip purée onto pre-warmed plates, fan the duck alongside, nap with the fiery Scotch bonnet gastrique, and finish with flaky sea salt and microgreens.