Seared Duck Breast with Papaya-Ginger Chutney
Perfectly rendered duck breast served with a complex, spiced papaya and ginger reduction.
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Ingredients
- 2 large Moulard duck breasts
- 1.5 cups Ripe papaya, finely diced
- 2 tablespoons Fresh ginger, microplaned
- 0.25 cup Shaoxing wine
- 2 whole Star anise pods
- 1 teaspoon Sichuan peppercorns, toasted and ground
- 1 tablespoon Light soy sauce
- 2 tablespoons Honey
- 1 tablespoon Rice vinegar
- 1 large Shallot, minced
- 1 small Cinnamon stick
- 0.5 teaspoon Kosher salt
Instructions
- 1
Score the duck skin in a tight crosshatch pattern, being careful not to pierce the meat, and season both sides with salt and ground Sichuan peppercorns.
- 2
Place duck breasts skin-side down in a cold cast-iron skillet; turn heat to medium-low to slowly render the fat for 12-15 minutes until the skin is deep golden and paper-thin.
- 3
While the duck renders, sauté the minced shallot and ginger in a separate saucepan with a teaspoon of duck fat until translucent and fragrant.
- 4
Add the diced papaya, honey, star anise, and cinnamon stick to the saucepan, cooking over medium heat until the fruit begins to soften and release its juices.
- 5
Deglaze the chutney with Shaoxing wine and rice vinegar, then simmer until the liquid reduces by half and reaches a thick, syrupy consistency.
- 6
Flip the duck breasts and sear the flesh side for exactly 2 minutes for medium-rare; remove from heat and let rest on a warm plate for 8 minutes.
- 7
Remove the whole spices from the chutney and stir in the soy sauce, adjusting the seasoning with a pinch more salt if necessary.
- 8
Slice the duck into thin medallions against the grain and fan them over a pool of the warm papaya-ginger reduction.
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