Canard aux Cerises et...Canard aux Cerises et Purée de Panais au Vanille

Perfectly rendered, rosy duck breast served alongside a silky parsnip purée scented with Bourbon vanilla, finished with a rich, glossy cherry and tawny port reduction.

Ingredients

Cooking Instructions

1. 01

   In a saucepan, combine the chopped parsnips, milk, heavy cream, and the scraped vanilla bean and pod. Bring to a gentle simmer over medium-low heat and cook until the parsnips are completely fork-tender, about 20 minutes.

2. 02

   While the parsnips cook, score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with Fleur de sel and black pepper.

3. 03

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 12 to 15 minutes, pouring off the rendered fat periodically into a heatproof bowl, until the skin is golden brown and extremely crispy.

4. 04

   Turn the duck breasts over and sear the flesh side for 2 to 3 minutes for medium-rare (internal temperature of 54°C / 130°F). Transfer to a warm plate, tent loosely with foil, and let rest for 10 minutes.

5. 05

   Finish the purée: Remove the vanilla pod from the parsnip mixture. Transfer the parsnips and liquid to a high-powered blender. Blend on high until completely smooth, gradually emulsifying the 50g of cold butter into the purée. Season with salt to taste and pass through a fine-mesh chinois for a silky texture. Keep warm.

6. 06

   In a clean saucepan, sauté the minced shallot in 1 tablespoon of the reserved rendered duck fat over medium heat until translucent, about 2 minutes.

7. 07

   Deglaze the pan with the port wine and add the thyme sprig. Reduce the wine by half, then add the duck stock and halved cherries. Simmer until the cherries are soft and the sauce coats the back of a spoon, about 6 to 8 minutes.

8. 08

   Remove the sauce from the heat, discard the thyme sprig, and vigorously whisk in the 30g of cold, cubed butter to emulsify and create a glossy sheen. Season with salt and pepper to taste.

9. 09

   Slice the rested duck breasts on a bias. Spoon a sleek swoosh of the vanilla parsnip purée onto pre-warmed plates, arrange the duck slices on top, and dress with the warm cherry-port reduction and cherries.