Sichuan-Lacquered Duck Breast with...Sichuan-Lacquered Duck Breast with Fermented Chili-Persimmon Gel

Crisp-skinned duck breast lacquered with a Sichuan peppercorn and black garlic reduction, balanced by a vibrant fermented chili-persimmon fluid gel and charred scallion oil.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a fine crosshatch pattern without piercing the meat; season both sides evenly with fine sea salt and half of the crushed Sichuan peppercorns.

2. 02

   For the lacquer: In a small saucepan, combine dark soy sauce, Shaoxing wine, raw honey, mashed black garlic, and 1 tablespoon of fermented chili paste. Simmer over low heat for 6-8 minutes until syrupy and glossy; keep warm.

3. 03

   For the chili-persimmon gel: Combine persimmon puree, remaining fermented chili paste, and agar-agar in a saucepan. Bring to a rolling boil for 1 minute while whisking continuously. Pour onto a cold tray to set completely into a firm sheet.

4. 04

   Transfer the set persimmon gel sheet to a high-speed blender and process on high until a ultra-smooth, shimmering fluid gel forms. Transfer to a squeeze bottle.

5. 05

   For the charred scallion oil: High-char the scallion greens in a dry pan until blackened. Blend with grapeseed oil at high speed for 2 minutes, then strain through a fine cheesecloth.

6. 06

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low to render fat slowly for 12-14 minutes, spooning off excess fat, until the skin is deep amber and extremely crispy.

7. 07

   Flip the breasts, liberally brush the skin with the hot black garlic glaze, and cook for another 2-3 minutes until internal temperature reads 54°C (130°F) for medium-rare.

8. 08

   Rest duck on a wire rack for 8 minutes. Slice against the grain, arrange alongside dots of the chili-persimmon gel, split charred scallion whites, a drizzle of scallion oil, and fresh Fresno chile rings.