Ingredients
- 4 boneless duck breasts, 5-6 ounces each
- 2 cups vegetable oil
- 6 shallots, finely sliced (about 1 cup)
- Kosher salt and freshly cracked black pepper
- Toasted and ground Sichuan peppercorns
Preparation
Step 1
1.
Place duck on paper towel-lined plate and refrigerate, uncovered, overnight. Meanwhile, add vegetable oil and shallots to small saucepot and heat over medium-high heat, stirring constantly. Cook, stirring constantly until shallots are light golden brown, about 5 minutes. Immediately strain oil through a fine mesh strainer set in a heatproof bowl. Transfer drained shallots to paper towel-lined bowl and blot with more paper towels. Season with salt and allow to cool completely before storing in airtight container. Excess shallot oil can be used for stir-fries and salad dressings.
2.
Season duck breasts with salt and pepper and seal in vacuum bags. Place in 135 degree water bath for at least 45 minutes and up to 4 hours. Remove from bags and dry thoroughly with paper towels.
3.
Place breasts skin side-down in heavy-bottomed 12-inch non-stick or cast iron skillet and set over high heat until sizzling, about 2 minutes. Reduce heat to medium and cook, moving and pressing breasts to ensure good contact between skin and pan until golden brown and crisp, about 5 minutes. Flip and cook second side until barely covered, about 30 seconds. Transfer to paper towel-lined plate and allow to rest for 5 minutes.
4.
Slice breasts crosswise into 1/2-inch strips and serve, topping with fried shallots and Sichuan peppercorns.