Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Sichuan Pepper Crust & Habanero-Plum Emulsion

A refined dish featuring crispy-skinned duck coated in citrusy Sichuan peppercorns, balanced by a fiery habanero-plum glaze, silky parsnip puree, and bright pickled serrano pearls.

Ingredients

Cooking Instructions

1. 01

   In a small glass bowl, steep the sliced serrano chili rings in rice vinegar with a pinch of sea salt for 20 minutes to lightly pickle; reserve for garnish.

2. 02

   Boil the chopped parsnips in salted water until completely tender (about 12 minutes). Drain and transfer to a high-speed blender with heavy cream and 10g chilled butter. Blend until silken, then pass through a chinois; keep warm.

3. 03

   Lightly score the duck skin in a fine crosshatch pattern, taking care not to cut into the meat. Mix crushed Sichuan and pink peppercorns with sea salt, then press the spice crust evenly onto the duck skin.

4. 04

   Place the duck breasts skin-side down in a cold stainless steel pan. Turn heat to medium-low and render fat slowly for 10-12 minutes until the skin is deeply browned and crisp.

5. 05

   Flip duck breasts to cook meat side for 3-4 minutes to achieve rare/medium-rare internal temperature (54°C/130°F). Remove duck to a warm resting board and let rest 8 minutes.

6. 06

   Pour off excess duck fat from pan, leaving 1 tablespoon. Add chopped plums and minced habanero, sautéing over medium heat for 3 minutes until soft.

7. 07

   Deglaze with duck stock and simmer until reduced by half. Pass sauce through a fine mesh strainer, pushing solids through with a spatula.

8. 08

   Return sauce to low heat and mount with remaining 20g cold butter, whisking continuously to create a glossy, spicy reduction.

9. 09

   To plate: Drag a spoonful of parsnip puree across heated plates. Slice duck breast on an angle into thin fan slices and set alongside. Drizzle habanero-plum emulsion around, garnish with pickled serrano rings and micro cilantro.