Magret de Canard au...Magret de Canard au Miel et Mousseline de Topinambours

Exquisite honey-glazed duck breast served atop a silk-textured sunchoke mousseline, finished with a vibrant blood orange gastrique and star anise essence.

Ingredients

Cooking Instructions

1. 01

   Score the duck skin in a fine crosshatch pattern without cutting into the flesh; season generously with salt.

2. 02

   Place sunchokes and cream in a small saucepan over medium heat; simmer until very tender, then blend with cold butter until completely smooth. Pass through a chinois for a silky texture.

3. 03

   In a separate pan, combine blood orange juice, vinegar, honey, and star anise. Reduce by two-thirds over medium heat until a thick, syrupy gastrique forms.

4. 04

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

5. 05

   Flip the duck and sear the flesh side for 2 minutes for medium-rare. Baste with a spoonful of the rendered fat and thyme sprigs. Remove from pan and rest on a warm plate for 8 minutes.

6. 06

   Swipe the sunchoke mousseline across warm plates. Carve the duck into thick slices and arrange over the purée. Drizzle with the blood orange gastrique and finish with a touch of Fleur de sel.