Spice-Crusted Duck Breast with...Spice-Crusted Duck Breast with Szechuan Honey & Calabrian Chili Emulsion

An exquisite study in heat featuring crispy-skinned duck breast seasoned with Szechuan peppercorns, paired with a glossy honey reduction and a silky Calabrian chili emulsion.

Ingredients

Cooking Instructions

1. 01

   Combine rice vinegar, 1 tablespoon of water, and a pinch of salt in a tiny bowl. Submerge the sliced Fresno chilis to lightly pickle while preparing the dish.

2. 02

   Coarsely grind the toasted Szechuan peppercorns and star anise using a mortar and pestle, mixing in the sea salt.

3. 03

   Score the skin of the duck breasts in a tight diamond pattern without cutting into the flesh. Season the flesh side generously with the Szechuan spice blend.

4. 04

   To make the Calabrian emulsion, whisk the egg yolk and Calabrian chili paste together in a bowl. Slowly stream in the grapeseed oil while whisking constantly until thick and shiny. Stir in yuzu juice and season to taste.

5. 05

   In a small saucepan, warm the wildflower honey, soy sauce, and a pinch of ground Szechuan pepper over low heat for 3-4 minutes until syrupy, forming a rich glaze.

6. 06

   Place the duck breasts skin-side down in a cold stainless steel skillet. Set heat to medium-low to render the fat slowly for 10-12 minutes until skin is golden and ultra-crisp.

7. 07

   Flip the duck and cook for an additional 2-3 minutes until internal temperature reaches 54°C (129°F) for medium-rare.

8. 08

   Remove duck from the heat, immediately brush the skin with the hot Szechuan honey glaze, and let rest on a warm wire rack for 5 minutes before slicing.

9. 09

   Swipe a generous swoosh of Calabrian chili emulsion across warm plates. Arrange thin slices of fan-folded duck breast on top, drizzle with extra glaze, and crown with pickled Fresno chilis and micro cilantro.