Challans Duck Breast with...Challans Duck Breast with Spiced Blackcurrant Jus and Silken Parsnip Mousseline

A refined haute-cuisine centerpiece featuring dry-aged duck breast roasted to rosé perfection, paired with an ethereal vanilla-infused parsnip mousseline, charred sweet baby leeks, and a glossy blackcurrant-wild thyme reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the mousseline: Place sliced parsnips, cream, 40g of butter, vanilla seeds, and pod into a heavy-bottomed saucepan. Cover and simmer gently over low heat for 20 minutes until completely tender. Discard the pod, transfer solids and remaining cooking cream to a high-speed blender, and process until completely smooth. Pass through a fine tamis sieve, season to taste, and keep warm.

2. 02

   Blanch the baby leeks in salted boiling water for 90 seconds, then shock immediately in ice water. Drain, pat completely dry, and sear in a dry cast-iron skillet over high heat until delicately charred on the exterior. Set aside and keep warm.

3. 03

   Score the duck breast skin in a tight micro-diamond pattern, taking care not to pierce the flesh. Season generously on all sides with sea salt.

4. 04

   Place duck breasts skin-side down in a cold stainless steel or copper skillet. Heat gradually to medium-low, rendering out the subcutaneous fat over 12–14 minutes, draining excess fat periodically, until the skin is hyper-crisp and deep golden.

5. 05

   Increase heat to medium-high, flip the duck breasts, and sear flesh-side down for 2 to 3 minutes until internal temperature registers 52°C (125°F) for medium-rare. Transfer breasts to a warm wire rack to rest for 8 minutes.

6. 06

   Prepare the reduction: Discard excess duck fat from the pan, leaving 1 tablespoon. Sweat shallots and wild thyme over medium heat for 2 minutes. Deglaze with Crème de Cassis, reducing by three-quarters. Add duck stock and crushed pepper, then simmer until reduced to a nappant glaze.

7. 07

   Strain the jus through a fine chinois. Return to very low heat and vigorously whisk in the remaining 80g of cold cubed butter piece by piece (monter au beurre) until glossy and emulsified. Season with salt.

8. 08

   To plate: Carve each rested duck breast lengthwise into pristine medallions. Swoosh the vanilla parsnip mousseline across warm plates, arrange the charred baby leeks alongside, place duck medallions over the purée, and finish with Fleur de sel and a ribbon of the blackcurrant jus.