Canard aux Figues et...Canard aux Figues et Mousseline de Panais

Pan-seared duck breast with perfectly rendered, crispy skin, served over a velvet-smooth parsnip mousseline and finished with a rich black fig and Grand Marnier gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut through to the meat. Season generously with kosher salt and black pepper on both sides.

2. 02

   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 excess liquid gold fat as it accumulates, until the skin is deeply golden and ultra-crispy.

3. 03

   Meanwhile, boil the chopped parsnips in salted water until completely tender, about 15 minutes. Drain thoroughly.

4. 04

   Transfer the hot parsnips to a high-speed blender. Add the heavy cream and 30g of butter. Blend on high until completely smooth and velvety. Season to taste with white pepper and salt, then pass through a fine-mesh chinois for an ultra-refined texture. Keep warm.

5. 05

   Turn the duck breasts over and sear the flesh side for 3 to 4 minutes until medium-rare (internal temperature of 130°F/54°C). Transfer the duck to a warm plate, tent with foil, and let rest for 10 minutes.

6. 06

   To make the gastrique, melt the remaining 20g of butter in a clean pan over medium heat. Sauté the minced shallots until translucent. Add the quartered figs, honey, and sherry vinegar, caramelizing gently for 2 minutes.

7. 07

   Deglaze the pan with the Grand Marnier, carefully igniting it with a lighter to flambé. Once the flame subsides, pour in the chicken stock and thyme sprigs. Reduce the heat and simmer until the liquid reduces to a rich, glossy syrupy glaze. Season with a pinch of salt.

8. 08

   To serve, spoon a generous pool of warm parsnip mousseline onto the center of each warmed plate. Slice the duck breasts on a bias. Fan the duck over the purée, spoon the fig-Grand Marnier reduction and caramelized figs over the top, and garnish with microgreens and a sprinkle of fleur de sel.