Canard aux Cerises et...Canard aux Cerises et Lavande with Velvet Parsnip Purée

A Michelin-starred elevation of classic French duck. Perfectly rendered Magret duck breast paired with a complex, sweet-tart cherry and culinary lavender gastrique, served over a silky, white chocolate-whispered parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Prepare the Parsnip Purée: Boil the chopped parsnips in salted water until completely tender, about 15 minutes. Drain thoroughly, then transfer to a high-speed blender. Blend with the heavy cream, 30g of butter, and the white chocolate until intensely smooth and glossy. Season with fine salt and keep warm in a water bath.

2. 02

   Prep the Duck: Score the duck breast skin in a tight crosshatch pattern using a sharp scalpel or chef's knife, being careful not to cut into the flesh. Season generously on both sides with Fleur de sel and cracked black pepper. Let rest at room temperature for 10 minutes.

3. 03

   Render and Sear: Place the duck breasts skin-side down in a cold, dry, heavy-bottomed skillet over medium-low heat. Slowly render the fat for 10-12 minutes, pouring off excess fat periodically, until the skin is deeply golden and paper-thin crisp. Flip the breasts, add the remaining 20g of butter, smashed garlic, and thyme sprigs to the pan. Baste the duck with the foaming butter for 2-3 minutes until the internal temperature reaches 54°C (130°F) for medium-rare.

4. 04

   Rest the Meat: Transfer the duck breasts to a warm plate, tent loosely with foil, and allow to rest for 8-10 minutes before slicing.

5. 05

   Create the Gastrique: In a clean small saucepan, heat the honey over medium heat until it begins to caramelize and turn amber. Deglaze immediately with the red wine vinegar, stirring to dissolve the caramel. Reduce by half. Add the minced shallot, cherries, lavender buds, and duck stock. Simmer gently for 8-10 minutes until the cherries are softened and the sauce coats the back of a spoon. Strain the sauce through a fine-mesh chinois to remove lavender buds and shallots, returning the glossy sauce and soft cherries back to the pan. Season with a pinch of salt.

6. 06

   Plating: Spoon a elegant swoosh of the warm velvet parsnip purée onto the center of each pre-heated plate. Slice each duck breast on a bias into 5-6 even slices and fan gracefully next to the purée. Spoon the lustrous cherry-lavender gastrique over the duck, ensuring a beautiful distribution of the glazed cherry halves. Garnish with a few fresh thyme leaves and a final sprinkle of Fleur de sel.