Canard de Barbarie aux...Canard de Barbarie aux Cerises et Émulsion de Panais

Pan-seared Barbary duck breast served with a vibrant cherry-lavender gastrique and a silky vanilla-infused parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Prepare the parsnip purée: Place parsnips in a saucepan with the cream and vanilla seeds. Simmer until very soft (approx. 15 mins). Transfer to a high-speed blender, add half the butter, and process until silk-smooth. Season with salt and keep warm.

2. 02

   Score the duck skin in a fine crosshatch pattern, being careful not to cut into the flesh. Season generously with salt and pepper on both sides.

3. 03

   Place duck breasts skin-side down in a cold, heavy-bottomed skillet. Turn the heat to medium-low. Gradually render the fat for about 8-10 minutes until the skin is golden brown and crispy.

4. 04

   Drain excess fat (save for later) and flip the breasts. Increase heat to medium-high and sear the meat side for 2-3 minutes for medium-rare. Remove duck and let it rest on a warm plate for at least 8 minutes.

5. 05

   In the same skillet, sauté the minced shallot in a tablespoon of duck fat until translucent. Add the lavender honey and let it lightly caramelize.

6. 06

   Deglaze with red wine vinegar, scraping the bottom of the pan. Add the cherries and thyme sprigs. Reduce the liquid by half until it reaches a syrupy consistency. Whisk in the remaining cold butter to emulsify the sauce.

7. 07

   To plate: Swipe a generous spoonful of parsnip purée across the plate. Slice the duck breasts lengthwise and fan them over the purée. Spoon the cherry gastrique and cherries over the duck. Garnish with fresh thyme leaves.