Sichuan Peppercorn Crusted Duck...Sichuan Peppercorn Crusted Duck Breast with Ginger-Plum Gastrique

Pan-seared, perfectly rendered duck breast crusted with aromatic toasted Sichuan peppercorns, served alongside a vibrant ginger, star anise, and dark cherry-plum reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously on both sides with sea salt and the freshly ground Sichuan peppercorns.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat, pouring off excess fat as it accumulates, for about 12-15 minutes until the skin is golden and ultra-crisp.

3. 03

   Turn the duck over and cook the flesh side for 2-3 minutes for medium-rare (internal temperature of 57°C / 135°F). Remove from pan and let rest on a warm plate for 10 minutes.

4. 04

   While the duck rests, make the sauce. In a small saucepan, combine the chopped plums, grated ginger, star anise, Shaoxing wine, soy sauce, and honey. Bring to a simmer over medium heat and cook until the plums break down, about 8 minutes.

5. 05

   Add the chicken stock to the plum mixture, bring to a boil, then reduce heat and simmer until the sauce thickens. Strain through a fine-mesh sieve into a clean pan, pressing to extract all juices.

6. 06

   Return the strained sauce to low heat and whisk in the cold cubed butter one piece at a time to create a glossy emulsion. Season with a pinch of salt to taste.

7. 07

   Carve the rested duck breast on a bias. Spoon the glossy ginger-plum reduction onto the plate, fan the duck slices on top, and garnish with fresh microgreens or Thai basil.