Szechuan-Crusted Duck Breast with...Szechuan-Crusted Duck Breast with Bhut Jolokia-Cherry Gastrique

A masterclass in balance: rich, pan-rendered duck breast crusted in numbing Szechuan peppercorns, paired with a fiery ghost pepper and dark cherry reduction, softened by a velvety parsnip-vanilla bean purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight diamond pattern, being careful not to cut into the flesh. Combine the ground Szechuan peppercorns and Maldon salt, then season both sides of the duck generously. Let rest at room temperature for 15 minutes.

2. 02

   In a small saucepan, combine chopped parsnips, heavy cream, milk, and the scraped vanilla bean seeds and pod. Simmer over medium-low heat until the parsnips are completely tender, about 15 minutes. Discard the vanilla pod, transfer the parsnips and liquid to a high-speed blender, and blend with the chilled butter until silky smooth. Season with salt and pass through a chinois; keep warm.

3. 03

   In another saucepan, heat the honey until it begins to caramelize slightly. Deglaze with the balsamic vinegar. Add the halved cherries, ghost pepper flakes, and star anise. Simmer gently over medium-low heat for 10-12 minutes until the liquid has reduced to a syrupy, glossy gastrique consistency. Remove the star anise and set aside.

4. 04

   Place the duck breasts skin-side down in a cold, dry, oven-safe skillet. Turn the heat to medium-low to slowly render the fat, draining excess fat from the pan as it accumulates, for about 8-10 minutes until the skin is exceptionally crisp and golden-brown.

5. 05

   Flip the duck breasts flesh-side down, sear for 1 minute, then transfer the skillet to an oven preheated to 200°C (400°F) for 3-4 minutes, or until the internal temperature reaches 54°C (130°F) for medium-rare. Remove from the oven and let rest on a warm board for 7 minutes before slicing.

6. 06

   To plate, swipe a generous spoonful of the warm parsnip-vanilla purée across the plate. Slice the rested duck breasts into thick slices and fan them over the purée. Spoon the spicy cherry gastrique over and around the duck, garnishing with the glazed cherry halves and micro-greens.