Canard aux Mûres et...Canard aux Mûres et Lavande with Silk Parsnip Purée

Pan-seared Magret de canard served with a glossy lavender-infused blackberry gastrique and an ultra-velvety parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously with fleur de sel and freshly cracked black pepper. Let rest at room temperature for 15 minutes.

2. 02

   Boil the chopped parsnips in salted water until completely tender, about 15-20 minutes. Drain thoroughly, then transfer to a high-speed blender. Add the heavy cream and 50g of cold butter, blending on high until silky smooth. Season with salt and white pepper, then pass through a fine-mesh chinois and keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 12-15 minutes, draining excess fat periodically from the pan, until the skin is exceptionally thin, golden, and crispy.

4. 04

   Flip the duck breasts to flesh-side down, add the smashed garlic, thyme sprigs, and 15g of butter to the pan. Baste (arroser) the duck continuously with the foaming butter for 2-3 minutes until medium-rare (internal temperature of 54°C / 130°F). Transfer to a warm plate and let rest for 8 minutes.

5. 05

   In a small saucepan, melt the honey over medium-high heat until it begins to caramelize slightly. Deglaze immediately with the red wine vinegar and red wine, stirring to dissolve the honey. Add the minced shallot, blackberries, and lavender buds. Simmer gently until reduced by half and thickened to a syrup-like consistency.

6. 06

   Remove the gastrique from the heat. Whisk in the remaining 10g of cold butter (monter au beurre) to create a glossy, emulsified sauce. Strain through a fine sieve, pressing gently on the blackberries to release their juices without passing the pulp.

7. 07

   To serve, carve the rested duck breasts into thick slices. Spoon a generous swoosh of parsnip purée onto each warmed plate. Fan the duck slices on top, drizzle with the warm blackberry-lavender gastrique, and garnish with fresh blackberries and a final touch of fleur de sel.