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

An exquisite harmony of rich, crispy-skinned duck breast seasoned with numbing Sichuan peppercorns, balanced by a vibrant, fiery sweet-and-sour blackberry gastrique and a velvety vanilla-parsnip purée.

Ingredients

Cooking Instructions

1. 01

   For the purée: In a medium saucepan, combine chopped parsnips, heavy cream, milk, and the scraped vanilla bean paste and pod. Simmer over medium-low heat for 15-20 minutes until parsnips are completely tender. Remove the vanilla pod, transfer the mixture to a high-speed blender, add cold butter, and process until silk smooth. Season with salt to taste and pass through a fine chinois. Keep warm.

2. 02

   For the spice rub: Combine ground Sichuan peppercorns, five-spice, and fleur de sel. Rub the spice mixture evenly over the flesh side of the duck breasts, leaving the scored skin side clean.

3. 03

   Render the duck: Place the duck breasts skin-side down in a cold, dry heavy-bottomed skillet. Place over medium-low heat. Slowly render the fat for 10-12 minutes, pouring off excess fat continuously, until the skin is exceptionally thin and crispy.

4. 04

   Cook and rest: Flip the duck breasts and cook the flesh side for 2-3 minutes for medium-rare (internal temperature of 57°C / 135°F). Transfer to a warm plate and let rest for 8-10 minutes before carving.

5. 05

   For the gastrique: In a small saucepan, melt the sugar over medium heat until it forms a deep golden caramel. Carefully deglaze with red wine vinegar (it will steam). Add the blackberries, halved habanero, and duck stock. Simmer for 10 minutes until the blackberries break down and the sauce reduces to a syrupy glaze. Strain through a fine-mesh sieve, pressing gently on the solids to extract the juices without pushing pulp through. Season with a pinch of salt.

6. 06

   To plate: Spoon a generous pool of vanilla-parsnip purée onto the center of each plate. Slice each duck breast lengthwise or on a bias. Fan the duck over the purée. Artfully drizzle the fiery blackberry-habanero gastrique around and over the duck. Garnish with micro bulls blood greens and serve immediately.