Canard aux Figues et...Canard aux Figues et Topinambours

Crisp-skinned Magret duck breast served alongside a velvety sunchoke purée, finished with a rich, glossy fresh fig and VSOP cognac gastrique.

Ingredients

Cooking Instructions

1. 01

   For the purée, place the peeled, chopped sunchokes, smashed garlic, and heavy cream in a small saucepan. Cover with water just to submerge. Simmer over medium heat for 20 minutes until tender. Drain, reserving the cooking liquid. Transfer to a high-speed blender, add half of the butter, and blend until completely smooth, adding a splash of cooking liquid if needed. Season with salt and keep warm.

2. 02

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with fleur de sel and freshly cracked 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 10-12 minutes, pouring off excess fat periodically, until the skin is deeply golden and extremely crisp.

4. 04

   Flip the duck breasts, add 2 sprigs of thyme and 10g of butter to the pan. Baste the duck with the foaming butter for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Remove the duck from the pan and let it rest on a warm plate for 8 minutes.

5. 05

   Pour off all but 1 tablespoon of duck fat from the skillet. Add the minced shallot and remaining thyme, sautéing for 1 minute. Stir in the honey and let it lightly caramelize for 30 seconds.

6. 06

   Deglaze the pan with red wine vinegar and Cognac, scraping up the browned bits. Allow the liquid to reduce by half. Pour in the demi-glace and add the quartered figs. Simmer gently for 3-4 minutes until the sauce coats the back of a spoon and the figs are tender but hold their shape. Swirl in the remaining cold butter off the heat for a glossy finish.

7. 07

   To plate, swipe a generous spoonful of sunchoke purée across each plate. Slice the duck breasts crosswise and fan them over the purée. Spoon the fig and cognac gastrique over the duck, and garnish with fresh thyme leaves.