Lavender-Glazed Canard with Parsnip...Lavender-Glazed Canard with Parsnip Mousseline

A sophisticated French classic featuring pan-seared duck breast, a velvety parsnip purée, and a fragrant lavender-orange reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast fat in a tight crosshatch pattern, being careful not to cut into the meat. Season the skin and meat side generously with fleur de sel.

2. 02

   In a small saucepan, simmer the chopped parsnips in heavy cream and a pinch of salt until tender, about 15 minutes. Transfer to a high-speed blender and process until completely smooth. Pass through a fine-mesh chinois and keep warm.

3. 03

   Prepare the gastrique: In a small heavy-bottomed pan, heat the honey until it begins to caramelize. Deglaze with Grand Marnier, then add the orange juice, duck stock, star anise, and lavender. Reduce the liquid by two-thirds until it reaches a syrupy consistency.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Slowly render the fat for 10-12 minutes, pouring off excess fat as it accumulates, until the skin is deep golden brown and crispy.

5. 05

   Increase the heat to medium and flip the breasts. Sear for 2-3 minutes for medium-rare. In the final minute, brush the skin with a small amount of the lavender reduction.

6. 06

   Remove the duck from the pan and let it rest on a warm plate for 8 minutes. While resting, whisk the cold cubed butter into the remaining gastrique over low heat to create a glossy, emulsified sauce.

7. 07

   To serve, place a generous dollop of parsnip mousseline on each plate and swipe with a spoon. Carve the duck into thick slices and arrange over the purée. Drizzle the lavender gastrique around the plate and finish with fresh orange zest.