Lavender Honey Glazed Magret...Lavender Honey Glazed Magret de Canard with Black Cherry Jus

A sophisticated French classic featuring pan-seared duck breast with a fragrant lavender glaze, served over a velvet-smooth celeriac purée and finished with a rich cherry reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season generously with salt and pepper.

2. 02

   Boil the cubed celeriac in salted water until very tender (about 15-20 mins). Drain and process in a high-speed blender with heavy cream, 20g of butter, and truffle oil until silky smooth. Keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Turn heat to medium-low to slowly render the fat for 10-12 minutes, pouring off excess fat as it accumulates.

4. 04

   Once the skin is crispy and golden, flip the breasts and cook for another 3-4 minutes for medium-rare (internal temp 54°C/130°F). During the last minute, brush the skin with lavender honey.

5. 05

   Remove duck from the pan and let rest on a warm plate for 10 minutes. In the same pan, sauté the minced shallot until translucent.

6. 06

   Deglaze the pan with Pinot Noir, scraping the fond. Add the duck stock and thyme. Reduce by half, then add the cherries and simmer until the sauce coats the back of a spoon.

7. 07

   Whisk in the remaining cold butter to the sauce to create a glossy finish (monter au beurre). Season to taste.

8. 08

   To serve, place a generous spoonful of celeriac purée on the plate. Slice the duck thinly and arrange atop the purée. Spoon the cherry jus over the meat and garnish with fresh thyme.