Sichuan-Glazed Duck Breast with...Sichuan-Glazed Duck Breast with Charred Scallion Puree & Pickled Kumquats

A Michelin-caliber study in heat and harmony, combining crisp skin duck breast lacquered in a spicy Sichuan chili glaze, balanced by a velvety smoky scallion puree and bright pickled kumquats.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled kumquats: In a small saucepan, combine rice vinegar, caster sugar, and a pinch of salt. Bring to a simmer until sugar dissolves, then pour hot liquid over sliced kumquats in a small bowl. Set aside to steep.

2. 02

   Make the chili lacquer: In a small pan over medium heat, whisk together Doubanjiang, wildflower honey, Shaoxing wine, and half of the ground Sichuan peppercorns. Simmer for 3 minutes until syrupy and glossy. Remove from heat.

3. 03

   Prepare the charred scallion puree: Place whole scallions into a screaming-hot dry cast-iron skillet. Char until dark brown and softened, about 4 minutes per side. Transfer to a high-speed blender with heavy cream, butter, and a pinch of salt. Blend until silky smooth, then pass through a fine-mesh chinois.

4. 04

   Prepare and render duck: Score the skin of the duck breasts in a tight 1/8-inch crosshatch pattern without piercing the meat. Season generously with sea salt and remaining ground Sichuan peppercorns. Place skin-side down in a cold skillet and place over medium-low heat to gradually render the fat, about 10-12 minutes until skin is deeply golden and crispy.

5. 05

   Sear and glaze: Drain excess fat from skillet. Flip duck breasts to meat side and cook for 2-3 minutes for medium-rare (130°F/54°C). Brush skin generously with spicy chili lacquer during the final minute to create a sticky finish. Remove duck and let rest on a warm board for 5 minutes.

6. 06

   Plate and serve: Draw a bold arc of warm scallion puree across each plate. Thickly slice duck breasts diagonally and place over the puree. Top with drained pickled kumquat rings and drizzle remaining chili glaze over the duck.