Lavande et Miel Magret...Lavande et Miel Magret de Canard with Parsnip Mousseline

Pan-seared duck breast finished with a delicate lavender-honey glaze, served over a velvet parsnip puree and a tart cherry-balsamic gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a crosshatch pattern, being careful not to cut into the flesh. Season generously with sea salt and allow to reach room temperature.

2. 02

   For the Mousseline: Boil parsnips in salted water until very tender. Drain and pass through a fine ricer. Incorporate warm heavy cream and cold butter cubes, whisking until aerated and silky. Keep warm.

3. 03

   For the Gastrique: In a small saucepan, melt sugar until it reaches a light amber caramel. Deglaze with red wine vinegar (be careful of the steam). Add cherries and stock, then reduce by half until a syrupy consistency is achieved.

4. 04

   Place duck breasts skin-side down in a cold stainless steel skillet. Turn heat to medium-low to slowly render the fat for 10-12 minutes until the skin is golden and crispy.

5. 05

   Flip the duck and cook for another 3 minutes for medium-rare. In the final minute, brush the skin with honey mixed with crushed lavender.

6. 06

   Remove duck from pan and let rest for 8 minutes. This is crucial for juice redistribution.

7. 07

   To plate: Swipe a generous spoonful of parsnip mousseline across the plate. Slice the duck breast at an angle and fan over the puree. Drizzle the cherry gastrique around the duck and garnish with a few fresh lavender buds.