Canard aux Cérises et...Canard aux Cérises et Purée de Panais

Pan-seared duck breast with a rich cherry-port gastrique, served over a silky, butter-rich parsnip purée and garnished with crispy sunchoke chips.

Ingredients

Cooking Instructions

1. 01

   To make the parsnip purée, boil the chopped parsnips in salted water until tender. Drain and transfer to a high-powered blender. Add the heavy cream and 50g of the chilled butter. Blend until completely velvety and smooth. Season with salt and keep warm.

2. 02

   For the sunchoke chips, heat neutral oil in a small pan to 160°C (320°F). Fry the thin sunchoke slices until golden and crispy. Drain on paper towels and season immediately with fleur de sel.

3. 03

   Score the skin of the duck breasts in a tight crosshatch pattern, ensuring you do not cut into the meat. Season generously with kosher salt on both sides.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 10-12 minutes until the skin is deeply golden and ultra-crisp. Pour off excess fat periodically.

5. 05

   Flip the duck breasts and cook for an additional 2-3 minutes for medium-rare (internal temp 54°C/130°F). Remove from the pan and let rest on a cutting board for 8 minutes.

6. 06

   In the same skillet, discard all but 1 tablespoon of duck fat. Sauté the minced shallots until translucent. Add the sugar and red wine vinegar, stirring until it bubbles and caramelizes slightly.

7. 07

   Deglaze the pan with the Port wine and chicken stock. Add the halved cherries. Simmer over medium-high heat until reduced by half and syrupy. Whisk in the remaining 50g of cold butter to emulsify and create a glossy gastrique.

8. 08

   To plate, spoon a generous smear of parsnip purée onto each plate. Carve the duck breasts into thick slices and fan them over the purée. Spoon the warm cherry-port gastrique over the meat, and garnish with crispy sunchoke chips and fresh thyme leaves.