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Sichuan Pepper Crusted Duck...Sichuan Pepper Crusted Duck Breast with Fermented Chili-Cherry Jus

Name: Sichuan Pepper Crusted Duck Breast with Fermented Chili-Cherry Jus
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Cuisine: Modern Asian-French Fusion
Ingredients: 2 high-quality duck breasts (approx 200g each); 1 tbsp whole Sichuan peppercorns; 1 tsp black peppercorns; 1 tsp coriander seeds; 1 tsp fleur de sel; 1 large shallot, finely minced; 1.5 tbsp fermented red chili paste (such as sambal oelek or Gochujang); 1 cup fresh dark sweet cherries, pitted and halved; 0.5 cup rich duck stock (or high-quality veal/chicken stock); 2 tbsp tawny port wine; 3 tbsp cold unsalted butter, divided; 3 medium parsnips, peeled and chopped; 0.5 cup heavy cream; 0.5 tsp smoked sea salt

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Cuisine

Modern Asian-French Fusion

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Servings

⏱

Prep Time

20 mins

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Cook Time

25 mins

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Difficulty

Hard

A masterclass in balance: rich, tender duck breast crusted with aromatic, numbing Sichuan peppercorns, paired with a vibrant fermented chili and sweet cherry reduction on a bed of velvety parsnip purée.

Modern Asian-French FusionHard

Ingredients

•2 high-quality duck breasts (approx 200g each)

•1 tbsp whole Sichuan peppercorns

•1 tsp black peppercorns

•1 tsp coriander seeds

•1 tsp fleur de sel

•1 large shallot, finely minced

•1.5 tbsp fermented red chili paste (such as sambal oelek or Gochujang)

•1 cup fresh dark sweet cherries, pitted and halved

•0.5 cup rich duck stock (or high-quality veal/chicken stock)

•2 tbsp tawny port wine

•3 tbsp cold unsalted butter, divided

•3 medium parsnips, peeled and chopped

•0.5 cup heavy cream

•0.5 tsp smoked sea salt

Cooking Instructions

01
Toast the Sichuan peppercorns, black peppercorns, and coriander seeds in a dry skillet over medium heat for 2 minutes until fragrant. Transfer to a mortar and pestle, coarsely crush, and mix with fleur de sel.
02
Score the skin of the duck breasts in a tight crosshatch pattern, making sure not to cut into the flesh. Pat completely dry, then press the spice rub firmly and evenly onto the flesh side of the duck.
03
Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat. Cook for 12-15 minutes, pouring off rendered fat periodically, until the skin is extremely crispy and deep golden brown.
04
Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temp 135°F/57°C). Remove to a warm plate and let rest for 8 minutes before slicing.
05
Meanwhile, make the purée: Boil the parsnips in salted water until completely tender (about 12 minutes). Drain well, then transfer to a high-speed blender with heavy cream, 2 tbsp of butter, and smoked sea salt. Blend until completely smooth and velvety. Keep warm.
06
For the jus, pour off all but 1 tbsp of duck fat from the skillet. Sauté the minced shallots for 1 minute. Deglaze the pan with the port wine, scraping up the browned bits from the bottom.
07
Stir in the fermented chili paste, halved cherries, and duck stock. Simmer over medium-high heat until the liquid has reduced by half and thickened slightly. Remove from heat and whisk in the remaining 1 tbsp of cold butter to emulsify.
08
To serve, spoon a generous swipe of smoked parsnip purée onto each plate. Slice the duck breasts on a bias. Fan the duck over the purée, and spoon the spicy cherry jus generously around the plate.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023