Sichuan-Spiced Duck Breast with...Sichuan-Spiced Duck Breast with Blackberry-Chipotle Gastrique

An exquisite Michelin-star caliber dish pairing the numbing heat of Sichuan peppercorns with a sweet, smoky, and spicy blackberry-chipotle reduction, perfectly complementing perfectly rendered, succulent medium-rare duck breast.

Ingredients

Cooking Instructions

1. 01

   In a dry pan over medium heat, toast the Sichuan peppercorns until highly fragrant (about 2 minutes). Transfer to a mortar and pestle, grind to a fine powder, and combine with the five-spice powder and Fleur de sel.

2. 02

   Using a very sharp knife, score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the meat. Season both sides generously with the Sichuan spice rub, pressing it into the scores.

3. 03

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Turn the heat to medium-low. Slowly render the duck fat for 10-12 minutes, periodically pouring off excess liquid fat, until the skin is deeply golden and exceptionally crispy.

4. 04

   Flip the duck breasts and cook for an additional 3 to 4 minutes on the flesh side for medium-rare (internal temperature of 57°C / 135°F). Transfer to a warm cutting board and allow to rest for 8-10 minutes before slicing.

5. 05

   To make the gastrique, sweat the minced shallots in 1 tablespoon of the rendered duck fat in a small saucepan over medium heat until translucent.

6. 06

   Add the fresh blackberries, minced chipotle in adobo, balsamic vinegar, and honey. Simmer for 5 minutes, using a wooden spoon to gently crush the blackberries to release their juices.

7. 07

   Pour in the duck stock and reduce the mixture by half until it coats the back of a spoon. Strain the sauce through a fine-mesh chinois into a clean pan, pressing lightly on the solids. Whisk in the cold cubed butter off the heat to create a glossy, emulsified glaze.

8. 08

   Slice the rested duck breasts on a sharp bias. Spoon a sleek line of the warm blackberry-chipotle gastrique across the plate, fan the duck slices on top, and garnish with halved fresh blackberries and delicate micro-greens.