Szechuan Pepper-Crusted Duck Breast...Szechuan Pepper-Crusted Duck Breast with Fermented Blackberry-Habanero Glaze

Crispy-skinned duck breast encrusted with fragrant toasted Szechuan peppercorns, served alongside a glossy fermented blackberry-habanero reduction and a velvety charred shishito emulsion.

Ingredients

Cooking Instructions

1. 01

   Toast Szechuan and Tellicherry peppercorns in a dry skillet over medium heat for 2 minutes until intensely aromatic. Transfer to a mortar and pestle and coarsely crush with the flaky sea salt.

2. 02

   Score the skin of the duck breasts in a tight diamond pattern, taking care not to pierce the flesh. Rub the crushed spice mix thoroughly into the scored skin side and season the underside lightly.

3. 03

   Place duck breasts skin-side down into a cold, dry stainless steel skillet. Turn heat to medium-low, allowing the fat to render slowly for 10-12 minutes until skin is golden and ultra-crisp. Flip and sear the meat side for 2-3 minutes until internal temperature reaches 130°F (54°C). Transfer to a warm plate and rest for 8 minutes.

4. 04

   Pour off all but 1 tablespoon of duck fat from the skillet. Add minced shallots and habanero, sautéing for 2 minutes until softened. Add blackberries, star anise, and duck stock; bring to a simmer and gently crush the berries. Reduce for 6-8 minutes until syrupy.

5. 05

   Strain the blackberry glaze through a fine-mesh sieve into a clean saucepan, discarding solids. Whisk in 20g cold butter and yuzu juice off the heat until glossy. Season to taste.

6. 06

   In a separate smoking-hot pan, blister the shishito peppers dry until charred. High-speed blend with remaining 20g cold butter and 2 tablespoons of hot water until silky and bright green; pass through a fine sieve.

7. 07

   Carve rested duck breasts on a sharp bias. Swoosh the silky shishito emulsion across warmed plates, fan the duck slices across the purée, and drizzle generously with the glistening blackberry-habanero reduction.