Sichuan Peppercorn Crusted Duck...Sichuan Peppercorn Crusted Duck Breast with Fermented Habanero-Black Plum Jus

Dry-aged duck breast crusted with wild green Sichuan peppercorns, paired with an electrifying fermented habanero and black plum reduction, charred baby leeks, and velvety sunchoke silk.

Ingredients

Cooking Instructions

1. 01

   Simmer sunchokes in salted water and heavy cream until completely tender. Transfer to a high-speed blender and purée until glossy and silky; season with sea salt and pass through a fine chinois. Keep warm.

2. 02

   In a small copper saucepan, combine diced plums and duck demi-glace over medium heat. Simmer until plums dissolve and reduce by half. Whisk in the lacto-fermented habanero paste. Remove from heat and aggressively mount with cold butter cubes one at a time to form an emulsified, fiery, glossy jus. Strain through a fine-mesh sieve and keep at 55°C.

3. 03

   Season the scored skin of the duck breasts with crushed green Sichuan peppercorns and smoked Maldon salt. Press gently to adhere.

4. 04

   Place the duck breasts skin-side down in a cold carbon steel pan. Set to low-medium heat and render the fat slowly for 12–14 minutes until the skin becomes exceptionally crisp and deep golden-brown. Pour off excess rendered fat periodically.

5. 05

   Sear the flesh side of the duck for 2 minutes to seal. Transfer to a 160°C oven for 2–3 minutes until the internal temperature reaches 52°C for medium-rare. Rest on a warm wire rack for 8 minutes.

6. 06

   Using a spoonful of the rendered duck fat, sear the baby leeks in a smoking-hot skillet until deeply charred on the exterior but sweet and tender within (about 3 minutes).

7. 07

   Carve each duck breast into four thick medallions. Pipe a graceful arc of sunchoke silk on each warm plate, arrange the carved duck alongside two charred baby leeks, spoon the fiery fermented habanero-plum jus around the meat, and finish with micro purple shiso leaves.