Sichuan-Spiced Duck Breast with...Sichuan-Spiced Duck Breast with Blackberry-Chili Reduction

An exquisite harmony of rich pan-seared duck breast dusted with Sichuan peppercorns, balanced by a vibrant blackberry-chili reduction and silky parsnip purée.

Ingredients

Cooking Instructions

1. 01

   To make the parsnip purée, combine chopped parsnips, heavy cream, and whole milk in a medium saucepan. Season with a pinch of salt and simmer over medium-low heat for 15-20 minutes until the parsnips are completely tender.

2. 02

   Transfer the parsnip mixture to a high-speed blender. Add 30g of unsalted butter and a pinch of freshly grated nutmeg. Blend on high until completely smooth and velvety. Pass through a fine-mesh chinois and keep warm.

3. 03

   Using a sharp knife, score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with the ground Sichuan peppercorns and sea salt.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Slowly render the duck fat for about 8-10 minutes, periodically pouring off excess fat, until the skin is deeply golden and crispy.

5. 05

   Flip the duck breasts and cook for an additional 3-4 minutes on the flesh side for medium-rare (internal temperature of 57°C/135°F). Remove from the pan and let rest on a warm plate for 8 minutes.

6. 06

   For the reduction, pour off all but 1 tablespoon of duck fat from the skillet. Sauté the minced shallots and sliced bird's eye chili over medium heat for 2 minutes. Add the blackberries and crush them slightly with a spoon.

7. 07

   Deglaze the skillet with balsamic vinegar, honey, and duck stock. Simmer until the liquid reduces by half and thickens to a syrup consistency. Strain through a fine-mesh sieve, return to a clean pan, and swirl in the remaining 15g of cold unsalted butter off the heat.

8. 08

   To serve, slice the rested duck breasts at an angle. Spoon a clean swoosh of warm parsnip purée onto each plate, arrange the duck slices on top, drizzle with the spicy blackberry reduction, and garnish with microgreens.