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

An avant-garde fine dining dish featuring pan-seared duck breast with a complex, fiery black garlic and fermented habanero glaze, balanced by velvety chili-infused parsnip purée and pickled Fresno cherries.

Ingredients

Cooking Instructions

1. 01

   Combine rice vinegar, sliced Fresno chiles, and tart cherries in a small saucepan. Heat until barely simmering, then remove from heat and let infuse for 30 minutes to create the pickled condiment.

2. 02

   For the parsnip silk, simmer diced parsnips in heavy cream and 50ml duck stock until completely soft. Transfer to a high-speed blender with 20g cold butter and a pinch of crushed Sichuan peppercorns; blend until ultra-smooth and pass through a fine-mesh chinois.

3. 03

   Score the duck breast skin in a tight crosshatch pattern without cutting into the meat. Season heavily on both sides with sea salt and the remaining crushed Sichuan peppercorns.

4. 04

   Prepare the glaze by reducing the remaining 100ml duck stock, black garlic cloves, and fermented habanero paste in a small saucepan over medium heat until thickened and glossy. Emulsify with 10g cold butter.

5. 05

   Place duck breasts skin-side down in a cold cast-iron skillet over low heat. Render the fat slowly for 10-12 minutes until the skin is exceptionally crisp and deep golden brown. Turn breasts over, sear for 2 minutes, basting with rendered fat.

6. 06

   Transfer duck to a wire rack, brush generously with the habanero-black garlic glaze, and rest for 7 minutes (target core temp 54°C/129°F for medium-rare).

7. 07

   To plate, swipe a warm pool of parsnip silk across each plate. Carve duck breasts into thick biased slices and fan over the purée. Spoon the pickled Fresno chiles and cherries around the plate, drizzle extra glaze, and garnish with micro shiso.