Szechuan-Spiced Duck Breast with...Szechuan-Spiced Duck Breast with Fermented Chili-Plum Reduction & Charred Bok Choy

Pan-seared spice-crusted duck breast served over an elevated, fiery lacto-fermented chili plum reduction accompanied by silk-charred baby bok choy.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight diamond pattern without cutting into the meat. Toast ground Sichuan peppercorns, chili de árbol, star anise, and kosher salt in a dry pan until aromatic, then thoroughly rub the spice mixture over all sides of the duck breasts.

2. 02

   Place the duck breasts skin-side down in a cold, heavy-bottomed skillet or cast-iron pan. Turn heat to medium-low to slowly render the fat, cooking skin-side down for 12 to 14 minutes until ultra-crisp and golden brown.

3. 03

   Flip duck breasts and sear the flesh side for 2 to 3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer duck to a warm rest board and tent loosely with foil for 10 minutes.

4. 04

   Pour off all but 1 tablespoon of rendered duck fat from the skillet. Add halved red plums, Toban Djan, and minced habanero to the pan over medium heat, searing plums for 3 minutes until caramelized.

5. 05

   Pour in duck stock, scraping up any fond. Simmer rapidly for 6 to 8 minutes until plums soften. Press the sauce through a fine-mesh chinois into a small saucepan, discard solids, and whisk in cold butter off the heat until glossy and emulsified.

6. 06

   In a separate hot skillet, sear the halved baby bok choy cut-side down in 1 teaspoon of duck fat and sesame oil for 2 minutes until smoky and lightly charred.

7. 07

   To serve, spoon the glossy, spicy chili-plum reduction onto warmed plates. Slice duck breast against the grain into thin fan-shaped pieces, arrange alongside charred bok choy, and finish with micro cilantro.