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

Perfecty seared, spice-crusted duck breast served over a silky parsnip purée, balanced with a fiery, sweet-and-sour blackberry gastrique.

Ingredients

Cooking Instructions

1. 01

   In a mortar and pestle, coarsely grind the toasted Sichuan peppercorns, fennel seeds, 1/2 tablespoon of Gochugaru, and sea salt. Rub this spice blend generously only onto the flesh side of the scored duck breasts. Let sit at room temperature for 15 minutes.

2. 02

   Prepare the puree: In a small saucepan, combine the chopped parsnips, heavy cream, and a pinch of salt. Bring to a simmer over medium heat. Cover and cook for 12-15 minutes until the parsnips are completely tender. Transfer to a high-speed blender, add the cold cubed butter, and process until silkily smooth. Keep warm.

3. 03

   Make the gastrique: In a small saucepan over medium heat, melt the sugar until it turns a deep amber caramel. Immediately deglaze with the Chinkiang black vinegar, stirring rapidly. Add the blackberries, remaining 1 tablespoon of Gochugaru, and chicken stock. Simmer for 10 minutes until the berries break down and the sauce coats the back of a spoon. Strain through a fine-mesh sieve, pressing gently to extract the juices; discard solids.

4. 04

   Cook the duck: Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat. Render the fat slowly for 8-10 minutes, pouring off excess fat periodically, until the skin is golden and extremely crispy. Flip the breasts and cook the flesh side for 2-3 minutes for medium-rare (internal temperature of 57°C / 135°F).

5. 05

   Remove the duck from the pan and let it rest on a cutting board for 5 minutes. Slice diagonally into thin medallions.

6. 06

   To serve, spoon a generous pool of parsnip puree onto each plate. Arrange the sliced duck breast on top, and drizzle the vibrant blackberry-gochugaru gastrique elegantly around and over the duck. Garnish with microgreens if desired.