Sichuan-Crusted Duck Breast with...Sichuan-Crusted Duck Breast with Gochujang Gel & Charred Chili Jus

Pan-roasted duck breast crusted with cracked Sichuan peppercorns, paired with a vibrant Gochujang fluid gel, blistered shishito peppers, and a glossy Calabrian chili duck jus.

Ingredients

Cooking Instructions

1. 01

   To make the Gochujang gel: In a small saucepan, combine Gochujang paste, 100ml water, yuzu juice, and agar-agar. Bring to a boil over medium heat while whisking constantly for 1 minute. Pour into a shallow tray and chill in the refrigerator until set completely solid.

2. 02

   Once the gel is set, blend it in a high-speed blender until perfectly smooth and glossy. Transfer to a squeeze bottle and reserve at room temperature.

3. 03

   Score the fat side of the duck breasts in a tight diamond pattern, taking care not to cut into the meat. Season both sides generously with flaky sea salt and press the cracked Sichuan peppercorns evenly into the skin.

4. 04

   Place the duck breasts skin-side down in a cold stainless steel pan. Place over medium-low heat and slowly render the fat for 10-12 minutes until the skin is deep golden and crispy. Drain off excess rendered fat, saving 1 tablespoon.

5. 05

   Flip the duck breasts and cook on the flesh side for 2-3 minutes until the internal temperature reaches 54°C (130°F) for medium-rare. Remove from pan and rest on a warm board for 8 minutes.

6. 06

   In a separate hot skillet with the reserved duck fat, sear the shishito peppers until blistered and charred on all sides (approx. 3 minutes). Season with a pinch of sea salt.

7. 07

   In the pan used for duck, add the duck stock and Calabrian chili paste. Bring to a rapid simmer over medium-high heat and reduce by half. Remove from heat and whisk in the cold butter until emulsified into a rich, glossy chili jus.

8. 08

   To plate: Swipe a generous curve of Gochujang gel across each heated plate. Slice the rested duck breasts into thin medallions and arrange neatly alongside the gel. Nestle blistered shishito peppers around the duck and spoon the warm Calabrian chili jus over the meat.