Canard aux Figues et...Canard aux Figues et Purée de Panais à la Vanille

An exquisite French masterpiece featuring perfectly rendered duck breast, a velvety vanilla-infused parsnip purée, and a luscious fresh fig and Port reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper, and let sit at room temperature.

2. 02

   In a medium saucepan, combine the chopped parsnips, milk, heavy cream, and the scraped vanilla bean seeds and pod. Simmer gently over medium-low heat for 20 minutes until the parsnips are completely fork-tender.

3. 03

   Discard the vanilla pod. Transfer the parsnips and cooking liquid to a high-speed blender. Add 30g of the chilled butter and blend on high until smooth, glossy, and velvety. Season with salt to taste, pass through a fine-mesh chinois for ultimate texture, and keep warm.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 12-15 minutes, pouring off excess fat as it accumulates, until the skin is exceptionally thin, crisp, and golden brown.

5. 05

   Flip the duck breasts and sear the flesh side for 2-3 minutes, basting with a spoonful of the remaining fat, until medium-rare (internal temperature of 57°C/135°F). Remove from heat, cover loosely with foil, and rest for 10 minutes.

6. 06

   Pour off all but 1 tablespoon of duck fat from the skillet. Add the minced shallot and thyme sprigs, cooking for 2 minutes over medium heat until fragrant. Deglaze with the Port wine, scraping up any browned fond, and reduce by half.

7. 07

   Add the duck stock and halved figs to the skillet. Simmer gently for 5-7 minutes until the sauce achieves a syrupy consistency and the figs are tender. Remove from heat and whisk in the remaining 20g of cold butter to emulsify and create a glossy sheen.

8. 08

   Carve the rested duck breasts into thick, elegant slices. Spoon a generous swoosh of the warm vanilla-parsnip purée onto pre-warmed plates. Arrange the duck slices alongside, drape with the fig and Port reduction, and finish with a sprinkle of Fleur de sel.