Spice-Crusted Duck Breast with...Spice-Crusted Duck Breast with Smoked Habanero Puree & Pickled Chili Caviar

An elevated study in heat: crispy-skinned duck infused with toasted Szechuan spice, balanced by a velvety smoked habanero-carrot emulsion and bright, bursts of pickled Fresno chili caviar.

Ingredients

Cooking Instructions

1. 01

   To make the Pickled Chili Caviar, combine strained Fresno chili juice, rice vinegar, and agar agar in a small saucepan. Bring to a simmer over medium heat for 1 minute while whisking continuously.

2. 02

   Using a dropper or syringe, drip the hot chili liquid slowly into the glass of ice-cold grapeseed oil. The droplets will form caviar-like spheres as they sink. Strain the pearls, rinse gently in cold water, and set aside.

3. 03

   For the Smoked Habanero Puree, char the habaneros under a broiler until blistered. In a small pot, simmer the sliced carrots and charred habaneros in water until completely tender. Drain, preserving 1/4 cup of cooking liquid.

4. 04

   Transfer carrots, habaneros, reserved cooking liquid, and smoked paprika to a high-speed blender. Blend until velvety smooth, then mount with chilled butter one cube at a time. Season with salt and pass through a fine-mesh chinois.

5. 05

   Combine ground Szechuan peppercorns, long pepper, and Maldon salt. Season the skin and flesh of the duck breasts generously with the spice mixture.

6. 06

   Place duck breasts skin-side down in a cold stainless steel skillet. Render over medium-low heat for 10-12 minutes, pouring off excess fat, until the skin is exceptionally crisp and deep golden brown.

7. 07

   Flip the duck and sear the flesh side for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Rest on a cutting board for 8 minutes before slicing thinly.

8. 08

   Plate by swooshing the warm habanero puree across a warmed plate. Arrange sliced duck breast atop the puree, spoon chili caviar along the duck, and garnish with micro cilantro and nasturtium.