Canard aux Cerises et...Canard aux Cerises et à la Lavande

Pan-seared Magret duck breast served with a sophisticated lavender-infused cherry gastrique and a silky, butter-emulsified parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast fat in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and let rest at room temperature for 15 minutes.

2. 02

   For the parsnip purée, combine chopped parsnips, heavy cream, whole milk, and a pinch of salt in a small saucepan. Simmer gently over medium-low heat for 18-20 minutes until the parsnips are completely tender.

3. 03

   Transfer the parsnips and liquid to a high-speed blender. Add 30g of cold cubed butter and blend until perfectly smooth and velvet-like. Pass through a fine-mesh chinois (sieve) to achieve a Michelin-standard texture. Keep warm.

4. 04

   To make the gastrique, melt the sugar in a small saucepan over medium heat without stirring until it caramelizes into a deep golden-amber. Carefully deglaze with red wine vinegar, stirring rapidly to dissolve any hardened caramel.

5. 05

   Add the cherries, duck stock, and lavender buds to the gastrique. Reduce the heat to medium-low and simmer for 10-12 minutes until the cherries are soft and the sauce has reduced to a glossy, syrupy consistency. Strain out the lavender if desired, then whisk in the remaining 30g of cold butter off the heat to emulsify. Season with salt.

6. 06

   Place the duck breasts skin-side down in a cold, dry, heavy-bottomed skillet. Place over medium-low heat. Render the fat slowly for 10-12 minutes, pouring off excess fat as it accumulates, until the skin is intensely golden and paper-thin crisp.

7. 07

   Flip the duck breasts and sear the flesh side for 2 to 3 minutes, basting with a spoonful of the rendered fat, until medium-rare (internal temperature of 130°F / 54°C). Transfer to a warm plate and let rest for 8 minutes.

8. 08

   To plate, spoon a generous pool of warm parsnip purée onto the center of each plate. Slice the rested duck breasts on a sharp bias and arrange them elegantly over the purée. Spoon the warm cherry-lavender gastrique over the duck, garnish with micro chervil and a sprinkle of Maldon sea salt, and serve immediately.