Szechuan-Crusted Duck Breast with...Szechuan-Crusted Duck Breast with Blackberry-Chili Gastrique

Perfectly rendered, crispy-skinned duck breast crusted with aromatic Szechuan peppercorns, paired with a fiery blackberry-chili gastrique and a velvety vanilla-parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight, fine crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt, ground Szechuan peppercorns, and five-spice powder, pressing the spices into the skin.

2. 02

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Place over medium-low heat to slowly render the fat for 8-10 minutes, pouring off excess duck fat continuously until the skin is golden and shatteringly crisp.

3. 03

   Flip the duck breasts and sear the flesh side for 2-3 minutes to achieve a perfect medium-rare (internal temperature of 135°F/57°C). Transfer the duck to a warm plate and let it rest for 8-10 minutes before slicing.

4. 04

   Prepare the purée by boiling the parsnips in salted water for 12-15 minutes until completely tender. Drain and transfer to a high-speed blender. Add the heavy cream, scraped vanilla bean seeds, and a pinch of salt; blend on high speed until glassy and perfectly smooth.

5. 05

   For the gastrique, sweat the minced shallot and sliced bird's eye chili in a small saucepan with 1 tablespoon of the rendered duck fat until translucent. Stir in the honey and let it caramelize slightly for 1 minute.

6. 06

   Deglaze the pan with red wine vinegar, then add the fresh blackberries. Simmer gently for 5-6 minutes until the berries break down. Strain the sauce through a fine-mesh chinois, pressing to extract the vibrant liquids while discarding the solids.

7. 07

   Return the strained sauce to low heat and whisk in the cold, cubed butter one piece at a time until the gastrique is glossy, velvety, and emulsified. Season with salt to taste.

8. 08

   To assemble, swipe a generous spoonful of the warm vanilla-parsnip purée across each plate. Slice the rested duck breast on a bias and arrange over the purée. Spoon the spicy blackberry gastrique around the plate, and garnish with fresh microgreens.