Lavender-Honey Glazed Duck Breast...Lavender-Honey Glazed Duck Breast with Parsnip Silk and Cherry Gastrique

Succulent Magret duck breast featuring a delicate lavender-honey crust, served atop a velvet-smooth parsnip purée with a vibrant cherry and shallot reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a fine 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 Parsnip Silk: Boil parsnips in salted water until very tender. Drain and blend with heavy cream and 30g of butter until perfectly smooth. Pass through a fine-mesh chinois and keep warm.

3. 03

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

4. 04

   While duck renders, prepare the Gastrique: In a small saucepan, caramelize the minced shallots with a touch of duck fat. Add vinegar and sugar (if needed), reducing by half. Add cherries, star anise, and duck stock. Simmer until syrupy and thick.

5. 05

   Flip the duck breasts and cook for 2-3 minutes for medium-rare (internal temp 52°C/125°F). In the final minute, brush the skin with honey and sprinkle with crushed lavender.

6. 06

   Remove duck from pan and let rest for at least 8 minutes on a warm plate to allow juices to redistribute.

7. 07

   Whisk the remaining cold butter into the cherry gastrique to create a glossy emulsion (monter au beurre).

8. 08

   To plate: Swipe a generous spoonful of Parsnip Silk across the plate. Slice the duck breast and arrange on top. Spoon the cherry gastrique around the duck and garnish with micro-herbs.