Sichuan Peppercorn & Smoked...Sichuan Peppercorn & Smoked Habanero Glazed Duck Breast

Crisp-skinned duck breast lacquered with a smoked habanero and Sichuan peppercorn reduction, served over a velvety gochujang sweet potato silk with compressed chili-infused Asian pear.

Ingredients

Cooking Instructions

1. 01

   In a small vacuum seal bag or airtight container, combine the brunoise Asian pear with chili oil and a small pinch of salt. Press out air and refrigerate to compress and infuse for at least 30 minutes.

2. 02

   Steam the diced sweet potato until fork-tender, about 15 minutes. Transfer to a high-speed blender with Gochujang, chilled butter, and 2 tablespoons of hot water. Blend on high until a ultra-smooth, glossy silk puree forms. Pass through a fine chinoise, season with salt, and keep warm.

3. 03

   To build the glaze, combine duck stock, honey, Tamari, Chinkiang vinegar, minced smoked habanero, and half of the crushed Sichuan peppercorns in a small copper saucepan. Simmer over medium heat until reduced by half into a sticky, fragrant lacquer.

4. 04

   Season the scored duck breast skin side heavily with sea salt and the remaining toasted Sichuan peppercorns. Place skin-side down into a cold cast-iron skillet.

5. 05

   Turn heat to medium-low and slowly render the duck fat for 10-12 minutes, spooning off rendered fat, until the skin becomes intensely golden and crackling crisp.

6. 06

   Flip the duck breast, cook the flesh side for 2 minutes, then brush the crisp skin generously with the habanero reduction. Remove from heat when internal temperature reaches 130°F (54°C) for medium-rare.

7. 07

   Rest the glazed duck breast on a warm cutting board for 5-7 minutes, then slice thinly against the grain into crisp fan cuts.

8. 08

   To plate: Draw an elegant swoosh of warm gochujang sweet potato silk across four heated plates. Fan the sliced duck over the puree, spoon over remaining warm glaze, top with compressed chili Asian pear, and finish with micro cilantro leaves.