Szechuan-Crusted Duck Breast with...Szechuan-Crusted Duck Breast with Chili-Kumquat Agrodolce

Crispy-skinned duck breast crusted with Szechuan pepper and ancho chili, served over a silky parsnip velvet and topped with a fiery kumquat agrodolce.

Ingredients

Cooking Instructions

1. 01

   Prepare the parsnip velvet: Boil diced parsnips in salted water until completely tender (12-15 mins). Drain and transfer to a high-powered blender with warm heavy cream and butter. Process until silky smooth; season with sea salt and pass through a fine-mesh tamis sieve.

2. 02

   Craft the agrodolce: In a small saucepan over medium heat, combine sliced kumquats, Calabrian chili paste, honey, and red wine vinegar. Simmer for 8-10 minutes until the liquid reduces to a glossy, vibrant, sweet-and-spicy syrup.

3. 03

   Prepare the duck spice rub: Coarsely grind toasted Szechuan peppercorns with ancho chili powder and sea salt.

4. 04

   Score and season duck: Score duck breast skin in a tight crosshatch pattern without piercing the flesh. Rub the flesh side lightly with salt and heavily crust the skin side with the spicy Szechuan mix.

5. 05

   Sear the duck: Place duck breasts skin-side down in a cold skillet. Turn heat to medium-low and render fat slowly for 10-12 minutes until skin is deeply golden and ultra-crispy. Flip and sear flesh side for 2 minutes to medium-rare ( internal temp 130°F / 54°C). Rest on a wire rack for 5 minutes.

6. 06

   Plating: Spoon a smooth swoop of hot parsnip velvet across pre-warmed wide-brim plates. Slice duck breasts diagonally against the grain and arrange over the purée. Spoon warm chili-kumquat agrodolce over the duck and finish with micro cilantro and flaky salt.