Sichuan-Crusted Duck Breast with...Sichuan-Crusted Duck Breast with Blackberry-Chili Gastrique

Pan-seared duck breast with a crispy Sichuan peppercorn crust, served alongside a sweet and fiery blackberry-chili gastrique and charred baby bok choy.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight crosshatch pattern, taking care not to cut into the meat. Season the skin side generously with the ground Sichuan peppercorn, fennel, and sea salt mixture. Allow to rest at room temperature for 15 minutes.

2. 02

   Place the duck breasts skin-side down in a cold, dry stainless steel skillet over medium-low heat. Slowly render the fat for 12-15 minutes until the skin becomes golden and ultra-crispy. Periodically pour off excess fat into a bowl, reserving it for later use.

3. 03

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (target internal temperature of 135°F / 57°C). Transfer to a warm plate and let rest for 8-10 minutes before slicing.

4. 04

   While the duck rests, heat 1 tablespoon of the reserved duck fat in a small saucepan over medium heat. Sauté the minced shallot and bird's eye chili for 2 minutes until softened and aromatic.

5. 05

   Add the blackberries, honey, and rice vinegar to the saucepan. Simmer over medium-low heat, crushing the blackberries with a wooden spoon to release their juices. Reduce the mixture by half until it reaches a syrupy, lacquer-like gastrique consistency (6-8 minutes). Strain through a fine-mesh sieve, press to extract all liquid, and stir in the soy sauce.

6. 06

   In the same skillet used for the duck, heat another tablespoon of duck fat over high heat. Sear the halved baby bok choy cut-side down for 2-3 minutes until charred but still vibrant and tender-crisp.

7. 07

   Slice the rested duck breast at an elegant angle. To plate, pool the fiery blackberry-chili gastrique in the center of the plate, arrange the charred bok choy alongside, fan the warm duck slices over the top, and garnish with microgreens and a touch of fresh Sichuan pepper.