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

A masterclass in balancing heat and luxury. Perfectly rendered, crispy-skinned duck breast seasoned with numbing Sichuan peppercorns, paired with a fiery, sweet, and tangy blackberry-gochujang glaze.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the meat. Combine the ground Sichuan peppercorns, five-spice powder, and kosher salt. Rub this spice mixture evenly over both sides of the duck breasts. Allow to rest at room temperature for 15 minutes.

2. 02

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Set the heat to medium-low. Slowly render the duck fat for 8-10 minutes, periodically pouring off the excess fat into a bowl, until the skin is intensely golden and extremely crispy.

3. 03

   Flip the duck breasts and cook on the flesh side for 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Transfer the duck to a warm plate and let it rest for 10 minutes before carving.

4. 04

   Pour off all but 1 tablespoon of duck fat from the skillet. Return to medium heat and sauté the minced shallots, grated garlic, and sliced bird's eye chili for 1-2 minutes until soft and fragrant.

5. 05

   Add the fresh blackberries to the skillet, lightly mashing them with a wooden spoon. Stir in the gochujang, honey, black vinegar, and soy sauce. Bring to a simmer and let reduce for 4-5 minutes until the glaze is glossy and thick. Pass the glaze through a fine-mesh sieve for a silky-smooth Michelin-level finish.

6. 06

   Carve the rested duck breasts on a bias into elegant slices. Spoon a generous pool of the spicy blackberry-gochujang reduction onto the plate. Fan the duck slices on top, and garnish with toasted sesame seeds, micro-cilantro, and a few fresh chili curls.