Sichuan Glazed Dry-Aged Duck...Sichuan Glazed Dry-Aged Duck with Smoked Habanero Plum Gastrique

Crisp-skinned dry-aged duck breast lacquered in Sichuan-honey glaze, paired with a fiery smoked habanero and black plum gastrique, velvety parsnip purée, and charred baby leeks.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight diamond pattern without piercing the flesh. Season the flesh side with sea salt and half of the ground Sichuan peppercorn; refrigerate uncovered for 30 minutes to dry the skin.

2. 02

   Prepare the gastrique: In a small saucepan over medium heat, caramelize the honey until amber and fragrant. Deglaze immediately with aged sherry vinegar, then add the diced black plums and minced smoked habanero. Simmer for 15 minutes until plums break down. Transfer to a high-speed blender, blitz until glossy and smooth, then pass through a fine chinois. Season with salt and keep warm.

3. 03

   Prepare the purée: Simmer the sliced parsnips in whole milk with a pinch of salt over low heat until completely tender. Drain, reserving a splash of milk. Blend hot parsnips with cold cubed cultured butter until silken and glossy; adjust consistency with reserved cooking milk and season to taste.

4. 04

   Char the baby leeks: Heat a dry cast-iron skillet over high heat. Sear the leeks until blistered and tender, turning frequently for 4-5 minutes. Brush lightly with plum gastrique and set aside warm.

5. 05

   Cook the duck: Place the breasts skin-side down in a cold stainless-steel pan over medium-low heat. Slowly render the subcutaneous fat for 10-12 minutes, spooning away excess fat, until the skin is razor-thin and mahogany-crisp. Flip breasts, dust with the remaining Sichuan peppercorn, and sear the flesh side for 2-3 minutes to reach an internal temperature of 54°C (129°F) for medium-rare.

6. 06

   Rest the duck breasts on an elevated wire rack for 6-8 minutes. Carve each breast on a bias into neat medallions.

7. 07

   Plating: Draw an elegant arc of parsnip purée onto pre-warmed plates. Arrange charred leeks alongside, fan the duck breast medallions, and spoon the fiery smoked habanero plum gastrique around the plate. Garnish with flakes of Maldon salt and micro shiso.