Szechuan-Crusted Duck Breast with...Szechuan-Crusted Duck Breast with Blackberry-Gochujang Glaze

A masterclass in flavor balance: perfectly rendered, crispy Szechuan-spiced duck breast paired with a velvety, sweet-and-spicy blackberry and Korean gochujang reduction.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet over medium-low heat. Slowly render the fat for 10-12 minutes, pouring off excess fat as it accumulates, until the skin is golden brown and extremely crispy.

3. 03

   Flip the duck breasts and sear the flesh side for 2-3 minutes until an internal temperature of 135°F (57°C) is reached for medium-rare. Remove the duck from the skillet and allow it to rest on a warm board for 8 minutes.

4. 04

   In the same skillet, leave 1 tablespoon of duck fat. Add the minced shallot and grated ginger, sautéing over medium heat for 2 minutes until highly fragrant and translucent.

5. 05

   Add the fresh blackberries to the skillet, lightly crushing them with a wooden spoon to release their juices. Stir in the gochujang paste, chicken stock, and honey. Bring to a simmer and reduce by half, about 5-6 minutes.

6. 06

   Pass the reduced sauce through a fine-mesh sieve into a clean saucepan to remove the seeds and solids. Return to low heat and whisk in the cold, cubed butter one piece at a time until the glaze is emulsified, glossy, and velvet-smooth.

7. 07

   Slice the duck breast on a bias. Spoon a sleek pool of the warm blackberry-gochujang glaze onto each plate, arrange the duck slices over the glaze, and garnish with micro cilantro and a final dusting of Szechuan pepper.