Sichuan Glazed Duck Breast...Sichuan Glazed Duck Breast with Spiced Plum Compote

Pan-seared, crispy-skinned duck breast glazed with a fiery Sichuan peppercorn and gochujang reduction, served alongside a warm, habanero-infused plum compote.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the meat. Season all over with kosher salt and the Chinese five-spice powder.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Render the fat slowly for 12 to 15 minutes, pouring off excess fat periodically, until the skin is incredibly thin, golden, and shatteringly crispy.

3. 03

   While the fat renders, prepare the compote: in a small saucepan, combine the diced plums, minced habanero, star anise, grated ginger, and rice vinegar. Simmer over medium-low heat for 10 minutes until the plums break down into a jammy texture. Stir in the cold butter to finish, then cover and keep warm.

4. 04

   In a small bowl, whisk together the gochujang, hot honey, soy sauce, and toasted ground Sichuan peppercorns to create the spicy glaze.

5. 05

   Flip the duck breasts and cook the flesh side for 2 to 3 minutes for medium-rare (internal temperature of 135°F/57°C). During the last minute of cooking, brush the glaze generously over the crispy skin side to lacquer it.

6. 06

   Remove the duck from the skillet and let it rest on a warm board for 5 minutes before carving.

7. 07

   Slice the duck breasts at a bias into thick medallions. Spoon a vibrant pool of the warm spiced plum compote onto each plate, arrange the duck slices elegantly over the top, brush with a final touch of the glaze, and garnish with microgreens.