Sichuan Pepper-Crusted Duck with...Sichuan Pepper-Crusted Duck with Blackberry-Chili Gastrique

Perfectly rendered, crispy-skinned duck breast crusted with toasted Sichuan peppercorns, served over a silky vanilla-parsnip purée and finished with a vibrant blackberry-serrano gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, cutting only into the fat, not the meat. Mix the ground Sichuan peppercorns, fennel seeds, and Maldon salt, then rub it generously over both sides of the duck. Allow to temper at room temperature for 15 minutes.

2. 02

   In a small saucepan, combine chopped parsnips, heavy cream, scraped vanilla seeds, and a pinch of salt. Add enough water to just submerge the parsnips. Simmer over medium heat until parsnips are completely tender, about 15 minutes.

3. 03

   Transfer the parsnips and cream mixture to a high-speed blender. Blend on high until completely smooth and velvety. Pass through a fine-mesh chinois, adjust seasoning with salt, and keep warm.

4. 04

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

5. 05

   Flip the duck breasts and cook for an additional 2-3 minutes for medium-rare (internal temperature of 130°F / 54°C). Transfer the duck to a warm cutting board and let rest for 8-10 minutes.

6. 06

   In the same skillet, leave 1 tablespoon of duck fat. Sauté the minced shallot and serrano chili over medium heat for 2 minutes until translucent. Add the blackberries, red wine vinegar, and honey. Simmer for 5 minutes, crushing the berries with a spoon, until reduced to a glossy, syrupy consistency. Strain through a sieve to remove seeds.

7. 07

   To serve, spoon a generous swoosh of the warm vanilla-parsnip purée onto each plate. Carve the duck breasts on a bias into thick slices and fan them over the purée. Drizzle the spicy blackberry-chili gastrique around the plate and garnish with microgreens.