Sichuan-Crusted Duck Breast with...Sichuan-Crusted Duck Breast with Blackberry-Ancho Gastrique and Parsnip-Vanilla Silk

A masterclass in flavor contrast. Rich, pan-roasted duck breast crusted with numbing Sichuan peppercorns and smoky Gochugaru, balanced by a sweet-heat blackberry gastrique and a velvety, vanilla-infused parsnip puree.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine chopped parsnips, heavy cream, whole milk, and the scraped vanilla bean seeds and pod. Simmer gently over medium-low heat for 15-20 minutes until the parsnips are completely fork-tender. Remove the vanilla pod, transfer the parsnips and liquid to a high-speed blender, add 15g of cold butter, and process until silky smooth. Season with fine sea salt to taste and pass through a chinois; keep warm.

2. 02

   In a dry pan over medium heat, toast the Sichuan peppercorns for 2 minutes until intensely fragrant. Coarsely crush them using a mortar and pestle, then mix with the Gochugaru and Maldon sea salt to create the spice rub.

3. 03

   Pat the duck breasts completely dry. Score the skin in a tight diamond pattern, being careful not to cut into the meat. Rub the spice mixture firmly onto the flesh side of the duck, leaving the skin side seasoned only with salt.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to low-medium. Render the fat slowly for 8-10 minutes, pouring off excess fat as it accumulates, until the skin is exceptionally thin, crisp, and golden brown. Flip the breasts and cook for an additional 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Transfer to a warm plate and let rest for 7 minutes before slicing.

5. 05

   Pour off all but 1 tablespoon of duck fat from the skillet. Over medium heat, sauté the minced shallot and rehydrated Ancho chili for 2 minutes. Deglaze the pan with balsamic vinegar and honey, then add the blackberries. Simmer for 5 minutes, gently crushing the blackberries with a spoon to release their juices. Strain the sauce through a fine-mesh sieve, return to low heat, and whisk in the remaining 15g of cold butter to create a glossy, emulsified gastrique.

6. 06

   To plate, spoon a generous pool of the warm parsnip-vanilla silk onto the center of each plate. Slice the rested duck breasts at a sharp angle and fan them over the puree. Spoon the blackberry-ancho gastrique around and over the duck. Garnish elegantly with halved fresh blackberries, ultra-thin slices of fresh Fresno chili, and micro-shiso greens.