Sichuan-Glazed Duck Breast with...Sichuan-Glazed Duck Breast with Chili-Blackberry Gastrique

Pan-seared Magret duck breast with crispy, Sichuan-spiced skin, served with a fiery bird's eye chili and blackberry gastrique over a silky parsnip puree.

Ingredients

Cooking Instructions

1. 01

   Prepare the duck: Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides with kosher salt, ground Sichuan peppercorn, and five-spice powder. Let sit at room temperature for 15 minutes.

2. 02

   Make the parsnip puree: In a small saucepan, combine the chopped parsnips and heavy cream with a pinch of salt. Bring to a gentle simmer, cover, and cook for 15 minutes until parsnips are completely tender. Transfer to a high-powered blender, add 15g of cold butter, and process until completely smooth. Keep warm.

3. 03

   Sear the duck: Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Turn the heat to medium-low. Allow the fat to render slowly for about 10-12 minutes, pouring off excess fat as it accumulates, until the skin is exceptionally crispy and golden brown.

4. 04

   Finish cooking the duck: Flip the duck breasts and cook on the flesh side for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Remove from the pan and let rest on a warm cutting board for 8-10 minutes before slicing.

5. 05

   Build the gastrique: Pour off all but 1 tablespoon of duck fat from the skillet. Add the minced shallot and bird's eye chili, sautéing for 1 minute until fragrant. Deglaze the pan with the Chardonnay vinegar and honey, simmering until reduced by half and slightly syrupy.

6. 06

   Incorporate the fruit and stock: Add the blackberries and stock to the skillet. Muddle the blackberries slightly with a spoon to release their juices. Simmer for 5-6 minutes until the sauce coats the back of a spoon. Strain through a fine-mesh sieve into a clean saucepan, pressing to extract all juices. Return to low heat and whisk in the remaining 30g of cold butter to emulsify and create a glossy finish.

7. 07

   Assemble and serve: Spoon a generous swipe of warm parsnip puree onto the plate. Slice the rested duck breast on a bias and fan it over the puree. Spoon the spicy blackberry gastrique generously over the duck. Garnish with micro-cilantro and a touch of flaky sea salt.