Canard à la Lavande...Canard à la Lavande et Topinambours

A sophisticated French masterpiece featuring pan-seared duck breast with crispy skin, paired with a silky sunchoke purée and a fragrant lavender-honey gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight crosshatch pattern, taking care not to cut into the flesh. Season both sides generously with fleur de sel and freshly ground white pepper.

2. 02

   In a small saucepan, combine the sunchokes, heavy cream, 25g of butter, and a pinch of salt. Simmer gently over medium-low heat for 15-20 minutes until the sunchokes are completely tender.

3. 03

   Place the duck breasts skin-side down in a cold, dry, heavy-bottomed skillet. Set the heat to medium-low and slowly render the fat for 12-15 minutes, pouring off excess fat as it accumulates, until the skin is exceptionally thin and crispy.

4. 04

   Flip the duck breasts and cook on the flesh side for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Transfer to a warm plate and let rest, loosely tented with foil, for 10 minutes.

5. 05

   Transfer the tender sunchokes and cream into a high-speed blender. Blend on high until completely smooth and velvety. Pass through a fine chinois, adjust seasoning, and keep warm.

6. 06

   For the gastrique: Pour off the remaining duck fat from the skillet, leaving a thin film. Add garlic and thyme sprigs, cooking for 1 minute. Add the lavender honey and let it caramelize slightly until bubbling. Deglaze with sherry vinegar, scraping up any fond. Add the chicken stock and lavender buds, reducing by half until it reaches a syrupy consistency. Whisk in the remaining 25g of cold butter for a glossy finish, then strain through a fine sieve.

7. 07

   To serve, carve the rested duck breasts at an angle. Spoon a pool of the warm sunchoke purée onto the plates, fan the duck slices on top, and eleganty drizzle with the lavender-honey gastrique. Garnish with fresh thyme leaves and a touch of fleur de sel.