Sichuan & Black Cardamom...Sichuan & Black Cardamom Duck Breast with Fermented Chili Gel

An exquisite interplay of heat, rich game, and aromatic spice featuring crispy-skinned duck breast, vibrant fermented habanero gel, and a silky Sichuan pepper jus.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the flesh. Season generously with sea salt and half of the cracked Sichuan peppercorns.

2. 02

   Place duck breasts skin-side down in a cold cast-iron skillet. Place over low-medium heat and render the fat slowly for 12-15 minutes until the skin is exceptionally crisp and deep golden brown.

3. 03

   Flip the duck breasts and sear for 2-3 minutes until internal temperature reaches 54°C (130°F) for medium-rare. Remove, dust lightly with ground black cardamom, and rest on a wire rack for 10 minutes.

4. 04

   For the Fermented Chili Gel: Combine the chili mash and 50ml water in a small saucepan with agar-agar. Bring to a boil for 1 minute while whisking continuously. Pour onto a cold tray and chill in the refrigerator until completely set.

5. 05

   Transfer set chili gel to a high-speed blender and process until completely smooth, glossy, and fluid. Transfer to a squeeze bottle for plating.

6. 06

   For the Charred Scallion Emulsion: Toss scallions with half the grapeseed oil and grill over extreme heat until charred. Blend with remaining oil and a pinch of salt until smooth and vivid green.

7. 07

   For the Sichuan Jus: Pour off excess fat from the duck skillet. Sauté shallots and garlic with the remaining Sichuan peppercorns for 1 minute. Deglaze with duck stock, reduce by half, and whisk in cold cubed butter off the heat to emulsify.

8. 08

   To Plate: Slice rested duck breasts into thick medallions. Artfully dot the plate with Fermented Chili Gel and Charred Scallion Emulsion. Arrange duck slices alongside, spoon over warm Sichuan Jus, and finish with flaky sea salt.