Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Sichuan-Calabrian Glaze & Chili Silk

An exquisite Michelin-grade dish featuring crisp duck breast coated in a numbingly spicy Sichuan and Calabrian chili glaze, paired with a velvet-smooth chili parsnip puree and blistered shishito peppers.

Ingredients

Cooking Instructions

1. 01

   Prepare the Chili Parsnip Silk: Simmer parsnips in salted water until fork-tender (approx. 12 minutes). Drain and transfer immediately to a high-speed blender with warm cream, 15g butter, and chili oil. Puree until glassy and smooth, then pass through a fine-mesh chinois. Keep warm.

2. 02

   Craft the Spicy Glaze: In a small copper saucepan, combine Calabrian chili paste, crushed Sichuan peppercorns, habanero honey, soy sauce, and duck stock. Simmer over medium-low heat for 8 minutes until reduced to a glossy, lacquering glaze. Stir in the remaining 15g cold butter off heat to emulsion-bind.

3. 03

   Render the Duck: Season scored duck breasts liberally with sea salt. Place skin-side down in a cold skillet over low-medium heat. Render the fat slowly for 10-12 minutes until the skin turns golden-brown and brittle. Drain excess fat periodically.

4. 04

   Sear & Glaze: Flip the duck breasts and sear the flesh side for 2-3 minutes until internal temperature hits 130°F (54°C) for medium-rare. Brush flesh side generously with the spicy glaze during the final 30 seconds.

5. 05

   Rest & Blister: Transfer duck to a warm carving board to rest for 6 minutes. In the remaining hot skillet with a splash of duck fat, blister the shishito peppers over high heat until charred and tender (approx. 2 minutes).

6. 06

   Plating: Swoosh a generous ribbon of Chili Parsnip Silk across pre-warmed plates. Thickly slice duck breasts on a bias and fan alongside the puree. Spoon remaining spicy glaze over the duck, garnish with blistered shishitos, fresh Fresno rings, and Maldon salt.