Magret de Canard au...Magret de Canard au Vin Jaune, Morilles et Mousseline de Panais

Crisp-skinned, rose-centered dry-aged duck breast paired with a velvety tonka-scented parsnip mousseline, sautéed fresh morels, and a glossy, concentrated Vin Jaune duck jus.

Ingredients

Cooking Instructions

1. 01

   Score the duck skin in a tight 2mm crosshatch pattern, cutting just through the fat without piercing the flesh. Season generously on both sides with fine sea salt and temper at room temperature for 25 minutes.

2. 02

   In a heavy saucepan, simmer the chopped parsnips in milk and heavy cream with a pinch of salt and the grated tonka bean until knife-tender (approx. 18 minutes). Drain, reserving the cooking liquid. Transfer the parsnips to a high-powered blender with 60g of cold cubed butter. Purée until glossy and silky, adding reserved liquid a tablespoon at a time to reach a supple mousseline consistency. Pass through a fine tamis sieve and keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry carbon-steel or cast-iron skillet over low-medium heat. Slowly render the subcutaneous fat over 12-14 minutes, continuously draining excess liquid fat to maintain direct contact with the pan. Once the skin is deep golden and shatteringly crisp, flip the breasts.

4. 04

   Immediately add 20g of butter, 2 sprigs of thyme, and crushed garlic to the pan. Baste the duck flesh with the foaming, aromatics-infused butter for 2 to 3 minutes until an internal temperature of 54°C (130°F, medium-rare) is reached. Transfer to a warmed wire rack to rest for 8 minutes.

5. 05

   In a clean saucier, melt 15g of butter over medium heat. Sauté the brunoised shallots until translucent, then add the morel mushrooms and sauté for 3 minutes until tender and fragrant. Deglaze the pan with the Vin Jaune, scraping up fond and reducing the liquid by three-quarters.

6. 06

   Pour in the roasted duck demi-glace and gently simmer until the sauce coats the back of a spoon (nappe consistency). Remove from the heat and mount the sauce by vigorously swirling in the remaining 25g of cold butter to create an emulsion. Season with freshly ground pepper.

7. 07

   Carve each rested duck breast lengthwise into thick, pristine medallions. Plate an elegant swoosh of warm parsnip mousseline, arrange the carved duck alongside, scatter the glazed morels, and drape the glossy Vin Jaune reduction around the plate. Finish the duck with a light sprinkle of Fleur de Sel.