Spice-Lacquered Duck Breast with...Spice-Lacquered Duck Breast with Morita Gastrique and Smoked Habanero Emulsion

Pan-roasted dry-aged duck breast glazed in a complex Morita chili and Sichuan peppercorn gastrique, balanced with silky charred-scallion puree and an aromatic, fruity smoked habanero emulsion.

Ingredients

Cooking Instructions

1. 01

   Prepare the Morita Gastrique: In a small copper saucepan, caramelize the orange blossom honey over medium heat until it turns deep amber. Deglaze immediately with sherry vinegar, stirring vigorously to dissolve. Add the sliced Morita chiles and toasted Sichuan peppercorn powder. Simmer for 3 minutes until syrupy, then pour in the demi-glace. Reduce over low heat until it coats the back of a spoon with a glossy sheen. Swirl in 15g cold butter off heat. Season to taste and strain through a chinois, reserving the reduced spicy glaze warm.

2. 02

   Make the Smoked Habanero Emulsion: In a tall immersion blender beaker, combine the egg yolk, minced smoked habanero, a splash of sherry vinegar, and a pinch of fine salt. Slowly drizzle in the grape seed oil while shearing with the immersion blender to achieve a bright, silky, fiery mayonnaise-consistency emulsion. Pass through a fine sieve into a squeegee bottle and set aside at cool room temperature.

3. 03

   Char the Scallions: Place the scallions directly over an open flame or in a screaming-hot dry cast-iron skillet until deeply blistered and charred black in spots. Chop coarsely and blend with 15g melted butter and a splash of duck stock until ultra-smooth. Season and keep warm.

4. 04

   Cook the Duck Breast: Season the duck breasts generously with fine sea salt. Lay them skin-side down in a cold stainless-steel or cast-iron pan. Bring to medium-low heat to render out the fat gently for 10-12 minutes until the skin turns paper-thin and mahogany brown. Flip to kiss the flesh side for 90 seconds. Baste with hot pan drippings. Remove duck when internal temperature hits 52°C (rare/medium-rare) and rest on an elevated wire rack for 8 minutes.

5. 05

   Lacquer and Carve: Brush the skin side of the rested duck breasts repeatedly with the warm Morita gastrique to build a rich, sticky, spicy lacquer. Slice cleanly into medallions on an extreme bias using a sharpened slicing knife.

6. 06

   Plate and Present: Pipe a curved arc of charred scallion puree onto warmed matte stoneware. Dot precise beads of the smoked habanero emulsion adjacent to the puree. Fan the duck breast slices over the gastrique drizzle. Finish each medallion with Maldon flaky sea salt and delicate leaves of micro sorrel.