Sichuan-Crusted Duck Breast with...Sichuan-Crusted Duck Breast with Habanero-Honey Lacquer

An avant-garde dish balancing fiery heat and rich elegance, featuring crispy spice-crusted duck breast, a glossy smoked habanero glaze, and a velvety fermented chili parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a fine cross-hatch pattern without cutting into the flesh. Season generously with ground Sichuan peppercorn, ground star anise, and sea salt.

2. 02

   Simmer parsnips in salted boiling water until tender. Drain and transfer to a high-speed blender with heavy cream and fermented chili paste. Blend until completely smooth, then pass through a fine-mesh chinois.

3. 03

   In a small saucepan over low heat, combine minced habanero, wildflower honey, and dark soy sauce. Gently reduce for 5 minutes until a thick, glossy habanero lacquer forms.

4. 04

   Place the duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low to render duck fat slowly for 10 to 12 minutes until skin is golden and intensely crisp.

5. 05

   Flip duck breasts and cook for 2 to 3 minutes until medium-rare (internal temperature 54°C / 130°F). During the final minute, brush skin liberally with warm habanero lacquer.

6. 06

   Remove duck from heat and let rest on a wire rack for 8 minutes to reabsorb juices before slicing into precise 1cm thick medallions.

7. 07

   To plate: Sweep a warm pool of fermented chili-parsnip purée across each heated plate, fan out duck medallions over top, drizzle with charred scallion oil, and garnish with micro coriander and flaky sea salt.