Sichuan-Gochujang Glazed Duck Breast...Sichuan-Gochujang Glazed Duck Breast with Blackberry-Ancho Gastrique

Pan-roasted duck breast featuring a numbing Sichuan pepper crust, glazed in fermented sweet-spicy gochujang, and balanced by a rich blackberry-ancho chili gastrique over a velvety parsnip puree.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Mix the ground Sichuan peppercorns and sea salt, then season the flesh side of the duck generously.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 10-12 minutes, pouring off excess fat periodically, until the skin is exceptionally thin, crisp, and golden brown.

3. 03

   While rendering, prepare the gastrique: Combine blackberries, red wine vinegar, caster sugar, chopped ancho chili, and star anise in a small saucepan over medium heat. Simmer for 12 minutes until the blackberries break down and the mixture reduces to a syrupy consistency. Strain through a fine-mesh sieve and set aside warm.

4. 04

   Make the puree: Boil the chopped parsnips in salted water until completely tender. Drain well, then transfer to a high-speed blender. Add the heavy cream and cold butter, blending on high until absolutely smooth and glossy. Season with salt to taste and keep warm.

5. 05

   Flip the duck breasts skin-side up and cook for another 3 minutes for medium-rare. Meanwhile, whisk together the gochujang, honey, soy sauce, and grated ginger. Brush this glaze generously over the crispy skin side during the final 30 seconds of cooking, allowing it to caramelize slightly. Remove the duck from the pan and let it rest for 5 minutes.

6. 06

   To plate, spoon a generous pool of the warm parsnip puree onto the center of each plate. Slice the rested duck breasts at an angle and fan them over the puree. Drizzle the vibrant blackberry-ancho gastrique around the plate and garnish with fresh herbs if desired.