Canard aux Cerises et...Canard aux Cerises et Purée de Panais au Beurre Noisette

Pan-seared Magret duck breast served with a rich Bing cherry and Ruby Port gastrique, paired with a velvety brown-butter parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the flesh. Season generously with kosher salt and let temper at room temperature for 20 minutes.

2. 02

   For the purée, simmer the chopped parsnips in the heavy cream and milk with a pinch of salt over medium-low heat until fork-tender, about 15 minutes. Meanwhile, melt the butter in a separate saucepan over medium heat until it foams, smells nutty, and turns a deep golden brown (beurre noisette). Immediately remove from heat to stop cooking.

3. 03

   Transfer the tender parsnips and their cooking liquid into a high-speed blender. Slowly drizzle in the warm brown butter while blending on high until a velvety, emulsified purée forms. Season with fine sea salt and pass through a fine-mesh chinois. Keep warm.

4. 04

   For the gastrique, sweat the minced shallots in a small saucepan with a touch of butter until translucent. Add the honey and allow it to caramelize to a rich amber color. Deglaze the pan with the Cabernet Sauvignon vinegar and Ruby Port, scraping up any fond. Reduce the liquid by half.

5. 05

   Add the veal demi-glace, halved cherries, and the sprig of thyme to the gastrique. Simmer gently over low heat until the sauce coats the back of a spoon and the cherries are tender but retain their shape. Remove the thyme sprig and adjust seasoning.

6. 06

   Place the duck breasts, skin-side down, in a cold, dry cast-iron skillet. Place over medium-low heat to slowly render the fat. Render for 10-12 minutes, occasionally pouring off excess fat from the pan, until the skin is exceptionally crisp and deep golden brown.

7. 07

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (aiming for an internal temperature of 54°C/130°F). Transfer the duck to a warm plate and let it rest for 8 minutes before slicing.

8. 08

   To plate, swipe a generous spoonful of the warm parsnip purée across each dish. Slice the rested duck breasts and arrange them alongside the purée. Spoon the lustrous cherry-port gastrique over the duck. Garnish with fresh chervil leaves and a sprinkle of Maldon sea salt.