Magret de Canard au...Magret de Canard au Cassis et Lavande

Pan-seared Magret duck breast with a luxurious lavender-infused blackberry gastrique, served over an ultra-silky parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and black pepper; let rest at room temperature.

2. 02

   In a medium saucepan, combine the chopped parsnips, milk, heavy cream, smashed garlic, and a pinch of salt. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the parsnips are completely fork-tender.

3. 03

   Transfer the parsnips and their cooking liquid to a high-speed blender. Add 50g of the unsalted butter and a pinch of ground nutmeg. Blend on high until velvety smooth. Pass through a fine-mesh chinois sieve for an ultra-refined texture. Cover and keep warm.

4. 04

   In a separate small saucepan, heat the honey over medium heat until it starts to caramelize and turn amber. Immediately deglaze the pan with red wine vinegar and red wine, stirring to dissolve the honey. Add the minced shallot and culinary lavender buds, then simmer until reduced by half.

5. 05

   Add the fresh blackberries to the reduction, crushing them slightly with a spoon. Simmer for 5-7 minutes until thick and syrupy. Strain the sauce through a fine-mesh sieve, pressing to extract all juices. Return the strained sauce to low heat and whisk in the remaining 30g of cold unsalted butter, one cube at a time, to create a glossy, emulsified gastrique. Season with salt and keep warm.

6. 06

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Render the fat slowly for 12-15 minutes, pouring off excess fat as it accumulates, until the skin is extremely thin, crisp, and deep golden brown.

7. 07

   Flip the duck breasts and sear the flesh side for 3-4 minutes, or until the internal temperature reaches 54°C (130°F) for medium-rare. Transfer to a cutting board and let rest for 10 minutes to allow the juices to redistribute.

8. 08

   To serve, slice the duck breasts on a bias. Spoon a generous pool of warm parsnip purée onto the center of each plate. Arrange the sliced duck over the purée, drizzle the glossy blackberry-lavender gastrique over the meat, and garnish with Fleur de Sel and microgreens.