Szechuan-Glazed Duck Breast with...Szechuan-Glazed Duck Breast with Fermented Chili Jus

A sophisticated balance of numbing heat and rich umami, featuring pan-seared duck glazed in Szechuan miso over a velvety parsnip silk.

Ingredients

Cooking Instructions

1. 01

   Score the duck skin in a fine crosshatch pattern without piercing the flesh. Season generously with sea salt.

2. 02

   Place duck skin-side down in a cold skillet. Gradually increase heat to medium-low, rendering the fat for 10 minutes until the skin is exceptionally crispy and golden.

3. 03

   Simmer parsnips in heavy cream and a pinch of salt until tender. Emulsify in a high-speed blender until a 'silk' consistency is achieved; pass through a fine sieve and keep warm.

4. 04

   In a small bowl, whisk together the red miso, honey, and toasted Szechuan peppercorns to create the glaze.

5. 05

   Flip the duck and sear the flesh side for 2 minutes. Brush the crispy skin side heavily with the miso glaze and transfer to a 180°C (350°F) oven for 4 minutes for a perfect medium-rare.

6. 06

   Remove duck and let rest for 8 minutes on a warm plate. Meanwhile, deglaze the skillet with duck stock, adding star anise and fermented chili paste. Reduce by 60% until a syrupy jus forms.

7. 07

   Finish the jus by whisking in cold butter cubes one at a time for a glossy, emulsified finish. Strain through a chinois.

8. 08

   To serve, place a generous swipe of parsnip silk on the plate. Slice the duck thinly, fan over the puree, and pour the spicy fermented chili jus around the perimeter. Garnish with fresh bird's eye chili.