Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Sichuan Peppercorn & Blackberry-Chili Gastrique

Perfectly rendered, crispy-skinned duck breast paired with a vibrant, glossy gastrique that balances the numbing heat of Sichuan peppercorns, fiery Thai chilies, and sweet blackberries.

Ingredients

Cooking Instructions

1. 01

   Use a very sharp knife to score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with sea salt and half of the crushed Sichuan peppercorns.

2. 02

   Place the duck breasts skin-side down in a cold, dry, heavy-bottomed skillet. Place over medium-low heat to slowly render the fat and crisp the skin, which should take about 10-12 minutes. Periodically spoon out the rendered fat and reserve it.

3. 03

   Once the skin is deeply golden and crispy, flip the duck breasts and sear the flesh side for 3-4 minutes, or until the internal temperature reaches 57°C (135°F) for medium-rare. Transfer to a warm plate and let rest for 8-10 minutes.

4. 04

   While the duck rests, make the gastrique. In a small saucepan over medium heat, add 1 tablespoon of the reserved duck fat. Sauté the minced shallot until translucent, about 2 minutes.

5. 05

   Add the sliced Thai chilies, star anise, and the remaining crushed Sichuan peppercorns, stirring for 1 minute until highly aromatic. Pour in the blackberries, honey, and sherry vinegar.

6. 06

   Bring the mixture to a simmer, gently mashing the blackberries with a wooden spoon to release their juices. Reduce the heat to low and simmer for 6-8 minutes until the liquid reduces to a syrupy, glaze-like consistency.

7. 07

   Strain the gastrique through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all flavor. Whisk the cold butter cubes into the warm sauce off the heat until fully emulsified and glossy.

8. 08

   Carve the rested duck breasts on a bias. Spoon a sleek line of the spicy blackberry-Sichuan gastrique onto heated plates, fan the duck slices over the sauce, and garnish with Maldon salt flakes and micro coriander.