Sichuan-Glazed Duck with Gochujang...Sichuan-Glazed Duck with Gochujang Parsnip Puree and Burnt Honey Chili Oil

A sophisticated, multi-layered spicy masterpiece featuring succulent Muscovy duck breast, numbing Sichuan peppercorns, and a silky fermented chili-parsnip velvet.

Ingredients

Cooking Instructions

1. 01

   Prepare the Burnt Honey Chili Oil: In a small saucepan, heat honey over medium-high until it bubbles rapidly and turns a deep amber. Carefully deglaze with rice vinegar, then stir in Aleppo pepper and star anise. Steep for 10 minutes, strain, and set aside.

2. 02

   For the Spice Puree: Boil parsnips in salted water until tender. Drain and blend with heavy cream, gochujang, and 15g of butter until ultra-smooth. Pass through a fine-mesh chinois for a professional finish. Season with salt.

3. 03

   Score the duck breast skin in a tight diamond pattern, being careful not to hit the flesh. Season generously with salt and half of the ground Sichuan peppercorns.

4. 04

   Place duck breasts skin-side down in a COLD stainless steel pan. Turn heat to medium-low. Render the fat slowly for 10-12 minutes until the skin is mahogany and glass-crisp. Pour off excess fat periodically.

5. 05

   Turn the duck over and cook for 2-3 minutes for medium-rare (internal temp 52°C/125°F). Remove from pan and let rest for 8 minutes.

6. 06

   While resting, quickly sear the bok choy in the same pan with the remaining Sichuan pepper. Glaze the duck skin with a thin layer of the burnt honey chili oil.

7. 07

   Plating: Swipe a generous spoonful of gochujang parsnip puree across the plate. Carve the duck into thick slices and arrange atop the puree. Garnish with bok choy and a final drizzle of the spicy burnt honey oil.