Sichuan Pepper-Crusted Duck Breast...Sichuan Pepper-Crusted Duck Breast with Blackberry-Ancho Gastrique

Perfectly rendered, crispy-skinned duck breast crusted with aromatic Sichuan peppercorns, served with a rich, glossy blackberry and ancho chili gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with Fleur de sel and the crushed Sichuan peppercorns, pressing them firmly into the skin.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat. Cook for 12-15 minutes, regularly pouring off the rendered fat, until the skin is deep golden brown and extremely crispy.

3. 03

   Flip the duck breasts and cook for another 3-4 minutes on the flesh side for medium-rare (internal temp 54°C/130°F). Transfer to a warm plate and let rest for 8-10 minutes.

4. 04

   While the duck rests, pour off all but 1 tablespoon of duck fat from the skillet. Add the minced shallot and cook over medium heat for 2 minutes until translucent.

5. 05

   Add the sugar to the skillet and let it melt and caramelize to a light golden brown. Deglaze immediately with the blackberry vinegar, stirring rapidly to dissolve the caramel.

6. 06

   Add the blackberries, ancho chili powder, and duck stock. Bring to a simmer, crushing the blackberries gently with a spoon to release their juices. Reduce the mixture by half until syrupy.

7. 07

   Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing firmly to extract all juices. Return to low heat and whisk in the cold, cubed butter one piece at a time to create a glossy emulsion. Season with salt to taste.

8. 08

   Slice the rested duck breasts at an angle. Fan the slices onto warmed plates, spoon the spicy blackberry-ancho gastrique around the duck, and garnish with fresh micro-basil.