Seared Dry-Aged Duck Breast...Seared Dry-Aged Duck Breast with Sichuan Cherry Gastrique and Sansho Chili Crisp

Dry-aged duck breast pan-roasted to medium-rare, glazed with a complex, spicy-tart Sichuan peppercorn and Bing cherry gastrique, accompanied by velvet parsnip purée and fragrant sansho chili oil.

Ingredients

Cooking Instructions

1. 01

   To prepare the chili crisp oil, heat grapeseed oil to 160°C (320°F) in a small saucepan. Pour the hot oil over the sliced Tien Tsin chilies, crushed Sichuan peppercorns, Sansho peppercorns, and star anise in a heatproof ceramic bowl. Allow to infuse undisturbed for at least 30 minutes, then season with flaky sea salt.

2. 02

   Prepare the silk parsnip purée: Simmer chopped parsnips in heavy cream and 100ml water with a pinch of salt until fork-tender (about 15 minutes). Transfer immediately to a high-speed blender and blend on high until silky and glossy. Emulsify with 20g of cold butter. Pass through a fine chinois and keep warm.

3. 03

   For the gastrique, caramelize the wildflower honey in a heavy copper saucepan over medium-high heat until deep amber. Deglaze immediately with Chinkiang vinegar and reduce by half. Add the brunoised shallot, cherries, and rich duck stock. Simmer gently until syrupy and reduced to a glossy coating consistency (about 12 minutes).

4. 04

   Strain the cherry reduction, reserving the plump glazed cherries. Vigorously mount the sauce off the heat with 40g of cold cubed butter to achieve a high-gloss sheen. Fold the cherries back in and keep warm over very low heat.

5. 05

   Place the scored duck breasts skin-side down in a cold cast-iron pan. Turn the heat to medium-low to gently render the subcutaneous fat over 10-12 minutes, periodically pouring off excess liquid fat until the skin turns paper-thin, mahogany, and exceptionally crisp.

6. 06

   Flip the duck breasts onto the flesh side, baste with a spoonful of the rendered fat, and sear for 2 to 3 minutes until an internal temperature of 54°C (129°F) for medium-rare is reached. Rest the meat on a warmed wire rack for 8 minutes to redistribute the juices.

7. 07

   To plate, swipe a velvet arc of parsnip purée across warmed slate or ceramic plates. Carve each duck breast lengthwise into neat, thick medallions and arrange atop the plate. Spoon the spicy Sichuan cherry gastrique across the meat, drizzle the infused Sansho chili crisp around the perimeter, and garnish with red micro shiso and Maldon salt.