Sichuan Pepper Duck Breast with Pak Choi

Score the duck breast skin in a crosshatch pattern with a sharp knife, then season both sides with salt and pepper. In a dry pan, toast the Sichuan peppercorns over medium heat for 2-3 minutes until fragrant, then crush them in a mortar and pestle or spice grinder. In a bowl, combine soy sauce, rice vinegar, grated ginger, minced garlic, sesame oil, brown sugar, and half of the crushed Sichuan peppercorns. Cut the pak choi in half or quarters, slicing thicker stems lengthwise.

Place the duck breasts skin-side down in a cold pan. Cook over medium heat for 10-12 minutes until the skin is crispy and golden brown, and most of the fat has rendered. Pour off any excess fat. Flip the breasts and cook for another 4-6 minutes until they reach your desired internal temperature (medium-rare is 57-60°C). Remove from the pan and let rest on a cutting board, loosely tented, for 5-10 minutes.

While the duck breast rests, sauté the pak choi in the same pan with a little residual duck fat (add a touch more oil if needed) for 3-5 minutes until tender-crisp. Slice the rested duck breast thinly. Serve the sliced duck breast with the sautéed pak choi, drizzled with the remaining Sichuan sauce. Sprinkle with a little fresh Sichuan pepper if you enjoy a more intense flavor.