Magret de Canard au...Magret de Canard au Jus de Truffe et Purée de Panais Fumé

Pan-roasted duck breast served with a silky smoked parsnip mousseline, pickled wild blackberries, and a rich black truffle reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the pickled blackberries: Combine Champagne vinegar, sugar, and 30ml water in a small saucepan. Bring to a boil until sugar dissolves, pour over fresh blackberries in a heatproof container, and set aside to quick-pickle for at least 30 minutes.

2. 02

   Make the parsnip mousseline: Steam chopped parsnips until fork-tender (approx. 15 minutes). Transfer to a high-powered blender with warm heavy cream and 40g cold butter. Blend on high until completely smooth and velvety. Season with fine sea salt and pass through a fine tamis sieve.

3. 03

   Prepare the sauce: In a small saucepan, sweat the minced shallot with 10g butter until translucent. Add duck stock and fresh thyme sprigs. Reduce by two-thirds until glossy and coating the back of a spoon. Whisk in the minced black truffle and remaining cold butter to mount the sauce (monter au beurre). Keep warm.

4. 04

   Prepare duck: Score the fat layer of the duck breasts in a diamond pattern, taking care not to cut into the meat. Season skin and flesh side generously with sea salt. Place skin-side down in a cold stainless steel skillet.

5. 05

   Cook duck: Turn heat to medium-low to slowly render fat, spooning off rendered fat periodically, until skin is deep golden and crispy (approx. 10-12 minutes). Flip breasts and sear meat side for 2-3 minutes until internal temperature reaches 54°C (130°F) for medium-rare.

6. 06

   Rest duck: Rest duck breasts on a wire rack for 8 minutes to allow internal juices to redistribute. Slice each breast on a steep bias.

7. 07

   Plate: Swipe a generous arc of warm parsnip mousseline across warm plates. Fan out sliced duck breast alongside. Garnish with pickled blackberries, spoon rich black truffle jus over the duck, and finish with a sprinkle of Fleur de sel.