Sichuan & Fermented Chili...Sichuan & Fermented Chili Glazed Duck Breast with Parsnip Silk

A Michelin-caliber dish featuring pan-roasted duck breast coated in a glossy Sichuan and fermented chili glaze, resting on silky parsnip puree and finished with a vibrant chili-curry oil.

Ingredients

Cooking Instructions

1. 01

   To make the parsnip silk, simmer chopped parsnips in salted water for 15 minutes until tender. Transfer to a high-speed blender with warm heavy cream and butter; blend until velvety smooth. Pass through a fine chinois sieve and keep warm.

2. 02

   Prepare the spicy infused oil by gently heating grapeseed oil, curry leaves, and Calabrian chili flakes in a small saucepan to 80°C (175°F) for 10 minutes. Strain through a fine mesh, reserving the crispy curry leaves for garnish.

3. 03

   Combine tart cherry juice, pomegranate molasses, fermented chili paste, and ground Sichuan peppercorns in a small pan. Simmer over medium-low heat for 8 minutes until reduced to a glossy, thick glaze.

4. 04

   Score the duck breast skin in a tight diamond pattern and season both sides generously with sea salt. Place skin-side down in a cold pan and gradually heat to medium-low, rendering the fat for 8-10 minutes until crisp and golden brown.

5. 05

   Flip the duck breast, cook for an additional 2-3 minutes until medium-rare (internal temperature reaches 53°C/127°F). Brush the top liberally with the spicy cherry-Sichuan glaze during the final minute.

6. 06

   Remove duck from the heat and allow to rest for 5 minutes on a warm plate before brushing with one final layer of warm glaze, then slice diagonally into clean sections.

7. 07

   To plate, spoon a generous swoosh of parsnip silk onto warm plates, arrange sliced duck across the puree, drizzle chili-curry oil around the perimeter, and garnish with crisp curry leaves and flakey Maldon salt.