Magret de Canard aux...Magret de Canard aux Cerises

Pan-seared duck breast with a luxurious dark cherry and Port wine gastrique, served alongside a silky parsnip purée and sautéed wild chanterelles.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season generously on both sides with fleur de sel and freshly cracked black pepper. Let rest at room temperature.

2. 02

   To make the parsnip purée, place the chopped parsnips in a saucepan, cover with salted water, and simmer for 15-20 minutes until completely tender. Drain and immediately transfer to a high-powered blender. Add the heavy cream and 20g of cold butter. Blend on high until completely smooth and velvety. Pass through a fine chinois, season to taste, and keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 10-12 minutes, pouring off the liquid fat periodically, until the skin is deeply golden and ultra-crispy. Turn the breasts and cook the flesh side for 2-3 minutes for medium-rare (internal temp of 54°C/130°F). Transfer to a warm plate and rest for 10 minutes.

4. 04

   In a separate pan, heat 1 tablespoon of the rendered duck fat over medium-high heat. Add the chanterelles, minced shallot, 1 smashed garlic clove, and 1 sprig of thyme. Sauté for 4-5 minutes until the mushrooms are tender and lightly caramelized. Season with salt and pepper; set aside.

5. 05

   To prepare the gastrique, add the honey to a clean saucepan over medium heat until it begins to caramelize. Deglaze with the sherry vinegar, scraping the bottom of the pan, and reduce by half. Pour in the Port wine and reduce by half again. Add the duck stock, cherries, remaining garlic, and thyme sprigs. Simmer until the sauce thickens to a glossy, syrup-like consistency. Remove from heat, discard the herbs/garlic, and whisk in the remaining 30g of cold butter to emulsify.

6. 06

   To serve, carve the rested duck breasts at a slight angle into thick slices. Spoon a clean swipe of the warm parsnip purée across each plate. Arrange the sliced duck next to the purée. Scatter the sautéed chanterelles and halved cherries around the plate, then spoon the rich cherry-Port gastrique over the duck. Garnish with a pinch of fleur de sel.