Pan-Seared Sichuan Duck Breast...Pan-Seared Sichuan Duck Breast with Yuzu-Ginger Parsnip Purée & Plum-Sake Reduction

A masterclass in balance: rich, crispy-skinned duck breast seasoned with Sichuan peppercorns, paired with a velvety, citrus-kissed parsnip purée and a glossy, tart plum-sake glaze.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern using a very sharp knife, being careful not to cut into the flesh. Season both sides evenly with the ground Sichuan peppercorns, five-spice powder, and 1/2 teaspoon of kosher salt.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat and render the fat slowly for 12-15 minutes, pouring off excess fat periodically, until the skin is golden and ultra-crispy. Flip and cook the flesh side for 3-4 minutes for medium-rare (internal temperature of 135°F/57°C). Transfer to a warm plate and let rest for 10 minutes.

3. 03

   Meanwhile, make the purée: Boil the chopped parsnips in a pot of salted water until completely fork-tender, about 15 minutes. Drain and transfer to a high-speed blender. Add the heavy cream, butter, grated ginger, and yuzu juice. Blend on high until completely smooth, silky, and velvety. Season with remaining salt to taste and keep warm.

4. 04

   Prepare the reduction: In a small saucepan, combine the chopped plums, sake, mirin, soy sauce, and honey. Simmer over medium-low heat for 10 minutes until the plums break down. Press the mixture through a fine-mesh sieve into a clean pan, discarding the solids. Simmer the strained liquid for another 3-5 minutes until it reduces to a glossy, syrupy glaze.

5. 05

   For the bok choy: Wipe the duck skillet, leaving about 1 teaspoon of duck fat. Add the sesame oil and sear the halved baby bok choy cut-side down over high heat for 2-3 minutes until lightly charred but still crisp. Season with a pinch of salt.

6. 06

   To assemble, spoon a generous swoosh of the warm yuzu-ginger parsnip purée onto the center of each plate. Slice the rested duck breast at an angle and fan it over the purée. Arrange the charred bok choy adjacent to the duck, and drizzle the glossy plum-sake reduction artistically over the duck and around the plate.