Szechuan-Glazed Duck Breast with...Szechuan-Glazed Duck Breast with Fermented Habanero & Plum Reduction

Pan-seared duck breast infused with tongue-tingling Szechuan peppercorns, paired with a fiery fermented habanero and black plum reduction over silky parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Place diced parsnips in salted boiling water and simmer for 15 minutes until fork-tender. Drain and blend in a high-speed blender with heavy cream and 20g of cold butter until silky and glossy. Pass through a chinois mesh sieve and set aside warm.

2. 02

   For the reduction, combine chopped plums, sake, soy sauce, wildflower honey, and fermented habanero paste in a small saucepan. Simmer over medium heat for 10 minutes until plums break down completely. Puree and pass through a sieve to create a velvety glaze.

3. 03

   Pat duck breasts dry. Season skin side heavily with crushed Szechuan peppercorns and flaky sea salt, pressing spices into the crosshatch scores.

4. 04

   Place duck breasts skin-side down in a cold cast-iron skillet. Set heat to medium-low and gently render duck fat for 10-12 minutes until the skin becomes golden and extremely crisp.

5. 05

   Drain excess fat (save for bok choy), flip duck breasts, and sear flesh side for 2 minutes. Spoon 2 tablespoons of habanero-plum glaze over duck skin to coat, then remove from heat and rest on a warm cutting board for 5 minutes (target internal temp: 130°F/54°C).

6. 06

   In the same pan with 1 tablespoon reserved duck fat, sear halved baby bok choy cut-side down over high heat for 90 seconds until lightly charred but crisp.

7. 07

   To plate: Swoosh warm parsnip purée across hot plates. Slice duck breast against the grain, arrange on purée with charred bok choy, and drizzle generously with remaining fiery habanero-plum reduction.