Sichuan-Glazed Duck Breast with...Sichuan-Glazed Duck Breast with Fermented Chili-Plum Purée

Perfectly scored, crispy-skinned duck breast glazed with a fiery Sichuan peppercorn infusion, paired with a sweet-and-spicy fermented chili-plum purée and charred baby bok choy.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern using a very sharp knife, taking care not to cut into the meat. Season both sides generously with flaky sea salt.

2. 02

   In a small saucepan over medium heat, toast the Sichuan peppercorns until highly fragrant (about 2 minutes), then crush them lightly in a mortar and pestle. Return to the pan and whisk in the honey and soy sauce over low heat to infuse. Set the glaze aside.

3. 03

   To make the purée, combine the chopped plums, fermented chili paste, rice vinegar, and grated ginger in a small saucepan. Simmer over medium-low heat for 15 minutes until the plums have completely broken down. Transfer to a high-speed blender, process until ultra-smooth, and pass through a fine-mesh chinois.

4. 04

   Place the duck breasts skin-side down in a cold, dry, heavy-bottomed skillet. Turn the heat to medium-low. Allow the fat to render slowly for 12 to 15 minutes, pouring off excess fat periodically, until the skin is deeply golden and shatteringly crisp.

5. 05

   Flip the duck breasts, brush the crispy skin generously with the warm Sichuan-honey glaze, and cook for another 3 to 4 minutes until the internal temperature reaches 135°F (57°C) for medium-rare. Remove from the heat and let rest on a warm board for 8 minutes.

6. 06

   While the duck rests, add 1 tablespoon of the rendered duck fat back to the skillet over high heat. Sear the halved baby bok choy cut-side down for 2 to 3 minutes until lightly charred and tender-crisp.

7. 07

   To plate, paint a dramatic swipe of the spicy fermented plum purée across each warm plate. Slice the rested duck breasts on a bias. Arrange the duck and charred bok choy elegantly over the purée, drizzle with any remaining glaze from the resting board, and garnish with a sprinkle of flaky sea salt.