Sichuan & Gochujang Glazed...Sichuan & Gochujang Glazed Duck Breast

Pan-roasted duck breast with a numbing Sichuan peppercorn crust, served over a silky, fermented-chili parsnip purée and drizzled with a rich plum-gochujang reduction.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides, concentrating on the skin, with the ground Sichuan peppercorns and fleur de sel.

2. 02

   To make the purée, boil the chopped parsnips in salted water until completely tender (about 15 minutes). Drain and transfer immediately to a high-speed blender. Add the heavy cream, 30g of butter, and the fermented chili paste. Blend on high until ultra-smooth and velvety. Season with salt to taste and keep warm.

3. 03

   For the reduction, combine the chopped plums, Gochujang, chicken stock, soy sauce, and honey in a small saucepan over medium heat. Simmer for 10 minutes until the plums break down. Strain through a fine-mesh sieve into a clean pan, pressing to extract all juices. Reduce over low heat until a glossy, syrup-like glaze forms. Off the heat, whisk in the remaining 20g of cold butter to emulsify.

4. 04

   Place the seasoned duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Render the fat slowly for 8-10 minutes, pouring off excess fat as it accumulates, until the skin is intensely golden and crispy.

5. 05

   Flip the duck breasts and cook for an additional 3-4 minutes on the flesh side for medium-rare (internal temperature of 54°C / 130°F). Transfer to a cutting board and let rest for 5 minutes.

6. 06

   To plate, spoon a generous swoosh of the spicy parsnip purée onto the center of each plate. Slice the duck breasts on a bias and fan them over the purée. Drizzle the warm plum-gochujang reduction around the plate, and garnish with fresh microgreens.