Sichuan Glazed Duck Breast...Sichuan Glazed Duck Breast with Ginger-Scallion Emulsion

Pan-roasted, five-spice scored duck breast glazed with a complex Sichuan peppercorn and black vinegar reduction, served alongside a vibrant, silky ginger-scallion emulsion and charred gai lan.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a fine crosshatch pattern, being careful not to cut into the meat. Season both sides evenly with kosher salt and Chinese five-spice powder.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low and render the fat slowly for 12-15 minutes, pouring off excess fat as it accumulates, until the skin is golden and ultra-crispy.

3. 03

   Turn the duck over and cook for another 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Remove from the pan and let rest on a warm plate for 10 minutes before slicing.

4. 04

   In a small saucepan, combine the toasted Sichuan peppercorns, Chinkiang black vinegar, light soy sauce, Shaoxing wine, and honey. Simmer over medium heat for 5-7 minutes until reduced to a syrupy glaze. Strain through a fine-mesh sieve and set aside.

5. 05

   To make the ginger-scallion emulsion, blend the chopped scallions, ginger, 3 tablespoons of grapeseed oil, and a pinch of salt in a high-speed blender until vibrant green and completely smooth. Transfer to a squeeze bottle.

6. 06

   Heat the remaining 1 tablespoon of grapeseed oil in a hot wok or skillet. Add the gai lan and stir-fry for 3 minutes until tender-crisp and slightly charred. Drizzle with toasted sesame oil and a pinch of salt.

7. 07

   Slice the rested duck breast on a bias. To plate, spoon a pool of the ginger-scallion emulsion onto the plate, arrange the sliced duck on top, drizzle with the warm Sichuan glaze, and serve with the charred gai lan alongside.