Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Habanero-Kumquat Gastrique & Szechuan Oil

An exquisite balance of fiery habanero heat, tart kumquat acidity, and rich duck fat, finished with aromatic numbing Szechuan chili oil.

Ingredients

Cooking Instructions

1. 01

   To make the Szechuan chili oil, gently infuse grapeseed oil with crushed Szechuan peppercorns and Gochugaru over low heat for 10 minutes at 80°C (175°F). Strain through fine mesh and set aside.

2. 02

   Score the duck breast skin in a tight crosshatch pattern without cutting into the meat. Season both sides generously with sea salt.

3. 03

   Place duck breasts skin-side down in a cold stainless steel pan. Set heat to medium-low to render fat gradually for 12-14 minutes until skin is golden and crisp.

4. 04

   Flip the duck breasts and sear the flesh side for 2-3 minutes until internal temperature reaches 54°C (130°F) for medium-rare. Transfer to a wire rack to rest for 8 minutes.

5. 05

   Pour off all but 1 tablespoon of duck fat from the skillet. Add diced shallots, minced habanero, and sliced kumquats, sautéeing for 2 minutes until soft and fragrant.

6. 06

   Deglaze the pan with sherry vinegar and wildflower honey, simmering until syrupy. Pour in duck stock and reduce by half until the liquid coats the back of a spoon.

7. 07

   Remove gastrique from heat and whisk in cold cubed butter to create a glossy emulsion. Season with Fleur de Sel.

8. 08

   Carve the rested duck breasts into thick diagonal slices. Fan across pre-warmed plates, spoon the habanero-kumquat gastrique alongside, drizzle with Szechuan oil, and garnish with micro coriander.