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

Pan-roasted, tender duck breast crusted with aromatic, numbing Sichuan peppercorns, balanced by a fiery, glossy blackberry-chili gastrique and a velvety vanilla-parsnip puree.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with flaky sea salt and the crushed Sichuan peppercorns, pressing the spices firmly into the skin and meat.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 10-12 minutes, pouring off excess fat as it accumulates, until the skin is exceptionally thin, crisp, and golden brown.

3. 03

   Flip the duck breasts and sear the flesh side for 3-4 minutes, or until the internal temperature reaches 54°C (130°F) for medium-rare. Transfer to a warm plate and let rest for 8-10 minutes before carving.

4. 04

   While the duck is cooking, boil the chopped parsnips in salted water until completely tender. Drain and transfer to a high-speed blender. Blend with the heavy cream, butter, scraped vanilla seeds, cayenne pepper, and a pinch of salt until silky smooth and glossy. Keep warm.

5. 05

   For the gastrique, combine the sugar and balsamic vinegar in a small saucepan over medium heat. Simmer until the mixture caramelizes into a light syrup. Add the minced bird's eye chili, blackberries, and duck stock. Simmer for 8 minutes, crushing the berries gently with a spoon to release their juices. Strain through a fine-mesh sieve, pressing to extract all liquid, until you have a smooth, fiery, glossy syrup.

6. 06

   Slice the rested duck breasts on a bias. Spoon a smooth pool of the vanilla-parsnip puree onto each plate. Arrange the sliced duck on top of the puree. Artfully drizzle the spicy blackberry-chili gastrique around the plate, and garnish with microgreens and edible flowers.