Magret de Canard au...Magret de Canard au Miel de Lavande

Pan-seared duck breast glazed with aromatic lavender honey, served with a vibrant blackberry gastrique and velvety parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight crosshatch pattern, taking care not to cut into the meat. Season both sides generously with fleur de sel and freshly ground black pepper.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Render the fat slowly for 10-12 minutes, regularly pouring off the rendered fat into a bowl, until the skin is deeply golden and exceptionally crispy.

3. 03

   Turn the heat up to medium-high. Flip the duck breasts and sear the meat side for 3-4 minutes for medium-rare (internal temperature of 54°C/130°F). During the final minute, brush the crispy skin side with the lavender honey. Remove from the pan and let rest on a warm plate for 10 minutes.

4. 04

   For the gastrique: In a heavy saucepan, combine the sugar and 1 tablespoon of water. Melt over medium heat without stirring until it forms a light golden caramel. Carefully deglaze with the red wine vinegar, stirring continuously until the caramel dissolves.

5. 05

   Add the blackberries, duck stock, and thyme sprig. Simmer gently for 10-15 minutes until the blackberries have broken down and the liquid is reduced to a syrupy glaze. Strain through a fine-mesh chinois, pressing on the solids, then whisk in 10g of cold butter off the heat for a glossy finish.

6. 06

   For the purée: Boil the chopped parsnips in salted water until completely tender, about 15 minutes. Drain thoroughly and transfer to a high-speed blender with the heavy cream, remaining 50g of butter, and a pinch of nutmeg. Blend on high until ultra-smooth and velvety. Season with salt to taste.

7. 07

   To serve, carve the rested duck breasts into thick, elegant slices. Spoon a generous swoosh of the warm parsnip purée onto each plate, arrange the duck slices overlapping on top, and drizzle artfully with the blackberry gastrique.