Sichuan & Smoked Chili...Sichuan & Smoked Chili Glazed Duck Breast

Crispy pan-roasted duck breast infused with Sichuan pepper, served over a silky parsnip purée, offset by a fiery smoked habanero blackberry gastrique and pickled Fresno chilies.

Ingredients

Cooking Instructions

1. 01

   In a small glass bowl, steep the sliced Fresno chili rings in warm rice vinegar with a pinch of sea salt for 15 minutes to quickly pickle. Drain and set aside.

2. 02

   Place chopped parsnips in a saucepan of salted water, bring to a boil, and cook until fork-tender (approx. 12 minutes). Drain well, transfer to a high-speed blender with heavy cream and 30g of cold butter, then blend until velvet-smooth. Pass through a fine tamis sieve and adjust seasoning. Keep warm.

3. 03

   In a small heavy-bottomed saucepan, combine honey and sherry vinegar over medium heat. Simmer until slightly reduced, then add the blackberries, mashed black garlic, and smoked habanero powder. Cook for 8-10 minutes, crushing the berries softly until reduced to a dark syrup. Pass through a chinois, whisk in the remaining 20g of cold butter to emulsify, and season with fine salt.

4. 04

   Season the scored duck skin generously with fine sea salt and the toasted crushed Sichuan peppercorns, pressing gently to adhere. Place duck breasts skin-side down in a cold stainless steel or cast-iron pan.

5. 05

   Render the duck skin over medium-low heat for 10-12 minutes, spooning away excess fat, until the skin is mahogany and extremely crispy. Turn the duck over and cook for another 2-3 minutes until internal temperature reaches 54°C (130°F) for medium-rare.

6. 06

   Remove duck from heat and let rest on a warm wire rack for 7 minutes. Brush skin with a light layer of the hot gastrique.

7. 07

   To assemble, drag a generous swoosh of warm parsnip purée across warmed slate or ceramic plates. Thickly slice the duck breast against the grain and fan along the purée. Drizzle the habanero-blackberry gastrique, dot with pickled Fresno rings, micro cilantro, and finish with a sprinkle of Fleur de Sel.