Szechuan & Ancho-Glazed Duck...Szechuan & Ancho-Glazed Duck Breast with Blackberry Gastrique

A masterclass in balancing fiery heat and rich elegance. Perfectly rendered pan-seared duck breast infused with numbing Sichuan peppercorns, served with a velvety, spicy-sweet blackberry and smoky Ancho chili gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season generously with kosher salt and half of the ground Sichuan peppercorns on both sides.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low to slowly render the fat and crisp the skin, about 10-12 minutes, pouring off excess fat as it accumulates.

3. 03

   Flip the duck breasts and sear the flesh side for 3-4 minutes for medium-rare (internal temperature of 135°F/57°C). Remove from skillet, wrap loosely in foil, and let rest for 10 minutes.

4. 04

   While the duck rests, toast the dried Ancho chili in a dry saucepan over medium heat for 1 minute until fragrant. Add 1/2 cup of hot water, let sit for 5 minutes to soften, then puree until smooth.

5. 05

   In the same saucepan, add the minced shallots and cook in 1 tablespoon of rendered duck fat until translucent, about 2 minutes.

6. 06

   Stir in the honey and let it caramelize slightly for 1 minute, then deglaze with the sherry vinegar, scraping up any browned bits from the bottom.

7. 07

   Add the pureed Ancho chili, fresh blackberries, and stock. Simmer over medium heat for 6-8 minutes, crushing the blackberries with a spoon, until the sauce reduces and thickens to a syrup-like consistency.

8. 08

   Strain the sauce through a fine-mesh sieve into a clean pan, pressing to extract all juices. Stir in the remaining Sichuan peppercorns and whisk in the cold butter one cube at a time off the heat to create a glossy emulsion. Season with salt to taste.

9. 09

   Slice the duck breasts on the bias, fan them on warmed plates, spoon the warm blackberry-ancho gastrique over the top, and garnish with micro-coriander.