Canard à la Lavande...Canard à la Lavande et aux Mûres

Perfectly seared Magret de canard served alongside a velvety vanilla-parsnip purée, earthy sautéed chanterelles, and finished with an aromatic lavender-infused blackberry gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the fat on the duck breasts in a tight crosshatch pattern, taking care not to cut into the meat. Season generously with fleur de sel and freshly cracked black pepper on both sides; let rest at room temperature.

2. 02

   To make the purée, simmer the chopped parsnips in a pot of salted boiling water until completely tender, about 15 minutes. Drain thoroughly, then transfer to a high-speed blender. Purée with heavy cream, 30g of unsalted butter, and the scraped vanilla bean seeds until silky smooth. Keep warm.

3. 03

   For the gastrique, heat honey in a small saucepan over medium heat until it begins to caramelize and turn golden. Immediately deglaze with red wine vinegar, stirring constantly to dissolve the honey. Add the minced shallot, dried lavender, fresh blackberries, and stock. Simmer for 10 to 12 minutes until reduced and syrupy, then pass through a fine-mesh sieve, pressing gently to extract the juices. Adjust seasoning and keep warm.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low and cook slowly for 10-12 minutes to render out the fat, occasionally pouring off excess fat from the pan. The skin should become deep golden and crispy.

5. 05

   Flip the duck breasts and cook the flesh side for 3-4 minutes, or until the internal temperature reaches 54°C (130°F) for medium-rare. Transfer to a warm cutting board and allow to rest for 8 minutes before slicing.

6. 06

   While the duck rests, melt the remaining 20g of butter in a clean pan over medium-high heat. Add the chanterelle mushrooms and thyme sprigs, sautéing for 4-5 minutes until golden brown and tender. Season with salt and pepper.

7. 07

   To plate, swipe a generous spoonful of the warm vanilla-parsnip purée across each plate. Slice each duck breast at an angle and fan out alongside the purée. Spoon the sautéed chanterelles next to the duck, and drizzle the warm lavender-blackberry gastrique elegantly over the meat. Garnish with a few halved fresh blackberries.