Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Sichuan Peppercorn Glaze & Charred Scallion Emulsion

Crispy-skinned duck breast glazed in a complex honey-Sichuan reduction, served over vibrant charred scallion oil with lacto-fermented chili jus.

Ingredients

Cooking Instructions

1. 01

   Coarsely crush the toasted Sichuan peppercorns using a mortar and pestle. Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the meat. Season generously with sea salt and half of the crushed peppercorns.

2. 02

   Place the duck breasts skin-side down in a cold, dry heavy-bottomed skillet. Set heat to medium-low and slowly render the fat for 12-15 minutes until the skin turns deep golden and crispy, periodically pouring off excess rendered fat.

3. 03

   While the duck renders, char the scallions over an open flame or high-heat cast iron until blackened in spots. Immediately transfer to a high-speed blender with grapeseed oil and yuzu juice. Blend on high until completely smooth, then strain through fine cheesecloth to yield a vivid, smoky scallion emulsion.

4. 04

   Turn duck breasts over and cook skin-side up for 2-3 minutes, basting with a spoonful of hot fat until internal temperature reaches 130°F (54°C) for medium-rare. Transfer duck to a warm plate and let rest for 8 minutes.

5. 05

   In a small saucepan, combine the duck stock, honey, fermented chili paste, tamari, and remaining crushed Sichuan peppercorns. Simmer over medium-high heat until reduced to a glossy, syrupy glaze.

6. 06

   Carve the duck breasts on a bias into thin slices. Spoon a pool of charred scallion emulsion onto each plate, arrangement sliced duck on top, generously brush with the spicy Sichuan glaze, and garnish with flaky sea salt.