Magret de Canard aux...Magret de Canard aux Mûres et à la Lavande

Pan-seared Magret duck breast served with a silky parsnip mousseline, vibrant blackberry-lavender gastrique, and finished with Fleur de Sel.

Ingredients

Cooking Instructions

1. 01

   Pat the duck breasts dry. Score the skin in a tight crosshatch diamond pattern, being careful not to cut into the flesh. Season generously with kosher salt and let rest at room temperature for 15 minutes.

2. 02

   To make the parsnip mousseline, simmer the chopped parsnips in the heavy cream and 100ml of water until tender (about 15 minutes). Transfer to a high-powered blender, add the chilled butter, and blend until completely smooth. Season with salt, pass through a fine-mesh chinois, and keep warm.

3. 03

   For the gastrique, heat the honey in a small saucepan over medium heat until it starts to caramelize and turn golden amber. Carefully deglaze with the red wine vinegar, stirring to dissolve the caramel.

4. 04

   Add 100g of the blackberries, the culinary lavender, and the duck stock to the gastrique. Simmer on low heat for 10-12 minutes until reduced to a syrupy glaze. Strain through a fine sieve, discarding solids, then fold in the remaining fresh halved blackberries. Keep warm.

5. 05

   Place the duck breasts skin-side down in a cold, dry stainless steel skillet. Place over medium-low heat to slowly render the fat. Cook for 10-12 minutes, spooning out excess fat, until the skin is deeply golden and crispy.

6. 06

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 54°C / 130°F). Transfer to a warm plate and let rest for 8 minutes before slicing.

7. 07

   To plate, spoon a generous pool of warm parsnip mousseline onto the plate. Slice the duck breast at an angle and fan over the purée. Spoon the blackberry-lavender gastrique over the duck, garnish with fresh chervil, and finish with a sprinkle of Fleur de sel.