Magret de Canard aux...Magret de Canard aux Cerises et Purée de Panais

Pan-seared dry-aged duck breast served over a velvety, sieved parsnip purée, complemented by sautéed chanterelles and finished with a rich, glossy cherry-port gastrique.

Ingredients

Cooking Instructions

1. 01

   Using a very sharp knife, score the skin of the duck breasts in a tight diamond pattern, taking care not to cut into the flesh. Season both sides generously with fleur de sel and white pepper. Allow to sit at room temperature for 15 minutes.

2. 02

   To make the purée, boil the chopped parsnips in salted water until completely tender (about 15 minutes). Drain well and transfer to a high-speed blender. Add the heavy cream and 50g of cold butter. Blend on high until completely smooth, then pass through a fine-mesh tamis or sieve. Season with salt and keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry, heavy-bottomed skillet. Place over medium-low heat. Slowly render the fat for 10-12 minutes, pouring off the rendered fat into a bowl periodically, until the skin is golden-brown and extremely crispy.

4. 04

   Flip the duck breasts. Add the smashed garlic, 2 sprigs of thyme, and 15g of butter to the pan. Baste the duck continuously with the foaming butter for 3-4 minutes until the internal temperature reaches 54°C (130°F) for medium-rare. Remove the duck to a warm plate and tent loosely with foil to rest for 10 minutes.

5. 05

   In a small saucepan over medium heat, melt the sugar until it turns a light amber caramel. Immediately deglaze with the red wine vinegar and port wine, scraping up any bits. Reduce by half. Add the duck stock, remaining thyme, and cherries. Simmer until the sauce thickens to a glossy, syrupy consistency. Whisk in 10g of cold butter to finish, then season to taste.

6. 06

   Heat 1 tablespoon of the reserved duck fat in a separate pan over medium-high heat. Sauté the chanterelles and minced shallots until the mushrooms are tender and golden at the edges (about 4 minutes). Season with salt and pepper.

7. 07

   To plate, carve the rested duck breasts into thick slices. Spoon a generous pool of warm parsnip purée onto each plate. Arrange the duck slices alongside. Scatter the sautéed chanterelles around, and spoon the warm cherry-port gastrique elegantly over the duck and plate.