Canard à l'Apiculteur with...Canard à l'Apiculteur with Parsnip Mousseline

A refined pan-seared duck breast glazed with a floral lavender-honey gastrique, served alongside a silky parsnip purée and Sauternes-macerated cherries.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast fat in a tight crosshatch pattern, being careful not to cut into the flesh. Season generously with salt.

2. 02

   Place the duck skin-side down in a cold stainless steel pan. Turn heat to medium-low and render the fat slowly for 12-15 minutes, draining excess fat frequently, until the skin is mahogany and crisp.

3. 03

   While duck renders, boil parsnips in salted water until tender. Drain and process in a high-speed blender with warm cream and butter until a velvet-like consistency is achieved. Season and keep warm.

4. 04

   For the gastrique: In a small saucepan, melt honey with lavender buds until bubbling. Deglaze with sherry vinegar and Sauternes. Simmer until reduced by half into a thick syrup.

5. 05

   Increase heat under the duck to medium-high, flip, and sear the meat side for 2-3 minutes for medium-rare (internal temp 52°C/125°F). Remove and rest on a warm plate for 8 minutes.

6. 06

   Toss the cherries into the gastrique for 1 minute just to warm through and glaze.

7. 07

   Slice the duck into thick medallions. Swipe a generous amount of parsnip mousseline onto warmed plates, top with duck, and spoon the cherry-lavender gastrique over the meat. Garnish with micro-chervil.