Sichuan-Gochujang Glazed Duck Breast...Sichuan-Gochujang Glazed Duck Breast with Fermented Chili Plum Purée

An exquisite balance of heat and acidity. Pan-seared duck breast with a complex, spicy-sweet Sichuan peppercorn glaze, served over a silky, fermented chili and plum reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the meat. Season both sides generously with kosher salt and half of the crushed Sichuan peppercorns.

2. 02

   Place the duck breasts skin-side down in a cold, dry stainless steel skillet. Place over medium-low heat to slowly render the fat and crisp the skin (about 10-12 minutes). Periodically spoon out the rendered fat to keep the skin dry.

3. 03

   While the duck renders, prepare the plum purée. In a small saucepan, combine the chopped plums, fermented chili paste, grated ginger, star anise, and 2 tablespoons of water. Simmer over medium heat until the plums are completely softened and broken down, about 8-10 minutes.

4. 04

   In a small bowl, whisk together the gochujang, honey, Chinkiang black vinegar, dark soy sauce, and the remaining crushed Sichuan peppercorns to create the spicy glaze.

5. 05

   Once the duck skin is deeply golden and crispy, flip the breasts. Brush the rendered skin generously with the gochujang glaze. Cook for an additional 3-4 minutes for medium-rare (internal temperature of 130°F/54°C), spooning the pan juices and glaze over the breasts.

6. 06

   Remove the duck breasts from the pan and let them rest on a warm cutting board for 8 minutes before slicing.

7. 07

   Finish the purée: Remove the star anise from the plum mixture. Transfer to a high-speed blender and process until completely smooth. Pass through a fine-mesh sieve back into a clean saucepan. Off the heat, whisk in the cold cubed butter one piece at a time to create a glossy, velvety emulsion.

8. 08

   To serve, spoon a vibrant swipe of the warm chili-plum purée across each plate. Carve the duck breasts at a sharp angle into 1/2-inch thick slices. Arrange the duck over the purée, drizzle with any remaining pan glaze, and garnish with fresh micro-shiso.