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Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Sichuan-Morita Glaze and Spiced Blood Orange Jus

Name: Pan-Roasted Duck Breast with Sichuan-Morita Glaze and Spiced Blood Orange Jus
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 2
Cuisine: Modern French-Asian
Ingredients: 2 dry-aged Pekin duck breasts (approx. 200g each), skin scored finely; 1.5 tbsp rehydrated and finely pureed morita chili paste; 1 tsp high-grade red Sichuan peppercorns, toasted and finely ground; 2 tbsp fermented habanero wildflower honey; 120 ml freshly squeezed blood orange juice, strained; 200 ml rich duck or veal demi-glace; 300 g parsnips, peeled and chopped; 60 g chilled unsalted cultured butter, cubed; 50 ml heavy whipping cream; 1 medium shallot, brunoise; 1 fresh red bird's eye chili, paper-thinly sliced for garnish; 1 tsp fleur de sel

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Cuisine

Modern French-Asian

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Servings

⏱

Prep Time

45 mins

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Cook Time

35 mins

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Difficulty

Hard

A refined union of dry-aged duck breast rendered to crisp perfection, enrobed in a fiery Morita-chili and Sichuan-pepper lacquer, balanced by vibrant blood orange acidity and silky parsnip mousseline.

Modern French-AsianHard

Ingredients

•2 dry-aged Pekin duck breasts (approx. 200g each), skin scored finely

•1.5 tbsp rehydrated and finely pureed morita chili paste

•1 tsp high-grade red Sichuan peppercorns, toasted and finely ground

•2 tbsp fermented habanero wildflower honey

•120 ml freshly squeezed blood orange juice, strained

•200 ml rich duck or veal demi-glace

•300 g parsnips, peeled and chopped

•60 g chilled unsalted cultured butter, cubed

•50 ml heavy whipping cream

•1 medium shallot, brunoise

•1 fresh red bird's eye chili, paper-thinly sliced for garnish

•1 tsp fleur de sel

Cooking Instructions

01
Simmer the peeled parsnips in salted water until knife-tender. Drain completely, transfer to a high-speed blender with the heavy cream and 20g of cold butter, and process until an ultra-smooth, glossy purée forms. Pass through a fine tamis sieve and season with salt; keep warm.
02
In a heavy copper saucepan, sweat the brunoise shallots in 10g of butter until translucent. Add the morita chili paste and ground Sichuan peppercorns, cooking over low heat for 90 seconds until intensely aromatic and the capsaicin oils release.
03
Deglaze the saucepan with blood orange juice and habanero honey. Reduce by two-thirds until a sticky glaze forms. Pour in the rich duck demi-glace and simmer gently until the sauce coats the back of a spoon with a vibrant heat and gloss. Whisk in 20g of chilled butter off the heat; reserve warm.
04
Pat the duck breasts thoroughly dry. Season flesh and scored skin aggressively with fine sea salt. Place skin-side down in a cold carbon steel pan over medium-low heat, slowly rendering the subcutaneous fat for 10-12 minutes until deeply golden, thin, and crisp.
05
Flip the breasts and sear the flesh side for 2 minutes to reach an internal temperature of 52°C (125°F) for medium-rare. Transfer to a wire rack to rest for 6 minutes, allowing the juices to redistribute.
06
Brush the crisp duck skin lightly with the spicy glaze, then carve the breasts into clean, diagonal slices. Finish each slice with a flake of fleur de sel.
07
To plate: swipe the parsnip silk across warmed plates, fan the carved duck breast alongside, and ladle a pool of the Sichuan-Morita blood orange jus around the protein. Garnish with razor-thin slices of bird's eye chili.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023