Barbary Duck Breast from France first seared for 5 min and 2 min, then rising the internal temperature to 60 °C / 140 °F and inducing a Sichuan note by heating Sichuan Peppercorn and Sichuan Chili in duck fat and vegetable oil. Unlike chicken, duck can be eaten medium rare. The finished duck breast has a pleasant medium numbing Sichuan Peppercorn note.
