Sichuan & Smoked Habanero...Sichuan & Smoked Habanero Glazed Duck Breast with Fermented Chili-Parsnip Purée

Crispy skin-on duck breast infused with tongue-tingling Sichuan peppercorns, glazed in a fiery smoked habanero and citrus reduction, served alongside velvet parsnip purée and crispy lotus root.

Ingredients

Cooking Instructions

1. 01

   Prepare the Chili-Parsnip Purée: Simmer parsnips in salted water until fork-tender (approx. 15 minutes). Drain and transfer to a high-speed blender with cream, fermented chili paste, and 20g cold butter. Blend on high until silkily smooth, pass through a fine-mesh chinois, season with salt, and keep warm.

2. 02

   Prepare the Glaze: In a small saucepan, bring blood orange juice, wildflower honey, minced smoked habanero, and duck jus to a simmer. Reduce over medium heat for 8-10 minutes until glossy and coat-the-back-of-a-spoon thick. Whisk in remaining 20g cold butter to emulsify.

3. 03

   Fry Lotus Chips: Heat 1 inch of neutral oil in a small pot to 170°C (340°F). Fry sliced lotus roots for 2-3 minutes until golden and crisp. Drain on paper towels and season immediately with fine sea salt.

4. 04

   Sear the Duck: Season scored duck skin with sea salt and half of the crushed Sichuan peppercorns. Place duck skin-side down in a cold, dry cast-iron skillet. Set heat to low-medium and slowly render the fat for 10-12 minutes until skin is deeply golden and shatteringly crisp.

5. 05

   Glaze and Roast: Flip duck breasts, brush skin generously with habanero-orange glaze, and transfer skillet to a preheated oven at 190°C (375°F) for 3-4 minutes until medium-rare (internal temperature 54°C / 130°F). Transfer duck to a warm board and rest for 5 minutes.

6. 06

   Plating: Spoon a swoosh of warm chili-parsnip purée onto pre-warmed plates. Carve duck breast into thick diagonal slices and arrange atop purée. Nappe with remaining hot glaze, dust with remaining Sichuan peppercorns, and garnish with crispy lotus chips.