Sichuan Peppercorn Crusted Duck Breast with Black Garlic Glaze

Instructions

1. 1

   Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Pat dry with paper towels.

   ~5 min
2. 2

   Toast the Sichuan peppercorns and chili flakes in a dry frying pan over medium heat until fragrant, about 2 minutes. Let cool slightly, then grind them together with sea salt and black peppercorns using a mortar and pestle or spice grinder.

   ~8 min
3. 3

   Press the spice mixture evenly onto the skin side of the duck breasts.

   ~2 min
4. 4

   In a small bowl, mash the black garlic cloves into a paste. Whisk in the soy sauce, Shaoxing wine, honey, rice vinegar, sesame oil, and water to create the glaze.

   ~5 min
5. 5

   Place the duck breasts skin-side down in a cold, dry frying pan. Cook over medium-low heat for 10-12 minutes, allowing the fat to render and the skin to become crispy.

   ~12 min
6. 6

   Flip the duck breasts and cook on the meat side for another 4-6 minutes for medium-rare, or longer to your desired doneness.

   ~6 min
7. 7

   Remove the duck breasts from the pan and let them rest on a cutting board for 5-10 minutes.

   ~10 min
8. 8

   While the duck rests, pour off most of the rendered fat from the frying pan, leaving about 1 tablespoon. Add the black garlic glaze to the pan and simmer over medium heat, stirring constantly, until it thickens into a glaze, about 2-3 minutes.

   ~3 min
9. 9

   Slice the rested duck breasts and drizzle generously with the black garlic glaze.

   ~2 min