Spice-Crusted Duck Breast with...Spice-Crusted Duck Breast with Sichuan Blackberry Gastrique

Pan-roasted, spice-rubbed duck breast paired with a vibrant, tongue-tingling Sichuan pepper and blackberry gastrique, balanced by a velvety, fermented chili parsnip puree.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the meat. Toast 1 teaspoon of Sichuan peppercorns in a dry pan until fragrant, then grind finely. Combine the ground Sichuan peppercorns, five-spice, and sea salt, and rub thoroughly over both sides of the duck breasts. Let sit at room temperature for 15 minutes.

2. 02

   In a saucepan of salted boiling water, cook the parsnips until completely fork-tender, about 15 minutes. Drain and transfer to a high-speed blender with the heavy cream, butter, and fermented chili paste. Blend on high until silk-smooth and glossy. Season to taste with salt and keep warm.

3. 03

   In a separate small saucepan, combine the blackberries, balsamic vinegar, honey, the remaining 1/2 teaspoon of lightly crushed Sichuan peppercorns, and the star anise. Simmer over medium-low heat for 12 minutes until the berries collapse and the liquid reduces to a syrupy consistency. Pass through a fine-mesh sieve, pressing to extract all juices, and discard solids.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Place the skillet over medium-low heat. Render the fat slowly for 8-10 minutes, pouring off the rendered fat occasionally, until the skin is deeply golden and exceptionally crispy.

5. 05

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 135°F/57°C). Remove the duck from the skillet and let it rest on a warm board for 5-8 minutes before carving into thick slices.

6. 06

   To serve, spoon a vibrant pool of the spicy parsnip puree onto the center of each plate. Fan the sliced duck breast over the puree. Artfully drizzle the Sichuan blackberry gastrique around and over the duck. Garnish with micro shiso and sliced Thai chilies.