Pan-Seared Muscovy Duck Breast...Pan-Seared Muscovy Duck Breast with Szechuan-Chipotle Reduction & Charred Mango-Habanero Gel

A sophisticated Michelin-caliber interplay of heat, featuring crispy duck breast paired with a numbing Szechuan pepper reduction and a vibrant, fiery charred mango-habanero fluid gel.

Ingredients

Cooking Instructions

1. 01

   Blister the habanero over an open flame until charred. Blend with diced mango, 1 tbsp agave nectar, a pinch of salt, and 50 ml water in a high-speed blender until silky smooth.

2. 02

   Strain the puree into a small saucepan, stir in agar-agar powder, and bring to a boil for 60 seconds. Pour into a shallow tray and chill in the refrigerator for 20 minutes until set firm.

3. 03

   Transfer the set mango-habanero jelly back to the high-speed blender and blend until it converts into a glossy, smooth fluid gel. Transfer to a squeeze bottle.

4. 04

   Toast Szechuan peppercorns and star anise in a dry skillet until fragrant, then coarsely crush using a mortar and pestle.

5. 05

   Score the duck breast skin in a tight crosshatch pattern without slicing into the meat. Season generously with kosher salt and half of the crushed Szechuan peppercorns.

6. 06

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low and slowly render the fat for 10-12 minutes until the skin becomes intensely crisp and golden brown.

7. 07

   Flip duck breasts and cook for an additional 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer duck to a warm resting board for 7 minutes.

8. 08

   Pour off excess fat from the skillet, keeping 1 tablespoon. Add minced chipotle, remaining Szechuan peppercorns, duck stock, tamari, and 0.5 tbsp agave nectar. Reduce over medium-high heat until glossy and coat-the-back-of-a-spoon consistency.

9. 09

   Slice duck breast diagonally into clean medallions. Dot the plate with habanero-mango fluid gel, spoon warm Szechuan-chipotle reduction alongside, and garnish with micro red shiso and Maldon salt.