Magret de Canard aux...Magret de Canard aux Mûres et Topinambours

Pan-seared Magret duck breast paired with a velvety sunchoke purée, charred cipollini onions, and an elegant blackberry-lavender gastrique.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, combine the chopped sunchokes with heavy cream and a pinch of salt. Bring to a simmer over medium-low heat, cover, and cook for 20 minutes until completely tender.

2. 02

   Transfer the tender sunchokes and cream to a high-speed blender. Add the butter and process until silken and smooth. Season with white pepper, pass through a fine chinois (mesh sieve), and keep warm.

3. 03

   To make the gastrique, melt the sugar with a splash of water in a heavy-bottomed saucepan over medium heat until it caramelizes to a deep amber color. Deglaze immediately with the red wine vinegar, stirring to dissolve the caramel.

4. 04

   Add the fresh blackberries, duck stock, and lavender buds to the vinegar-caramel mixture. Simmer gently for 15 minutes until the blackberries break down and the sauce coats the back of a spoon. Strain through a fine-mesh sieve, pressing gently, and set aside.

5. 05

   In a dry skillet over medium-high heat, place the halved cipollini onions cut-side down. Char until deeply blackened on the cut side (about 4-5 minutes). Turn down the heat, add a tablespoon of water, cover, and steam for 3 minutes until tender. Set aside.

6. 06

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with sea salt. Place the duck breasts skin-side down in a cold, dry skillet.

7. 07

   Place the skillet over medium-low heat. Slowly render the duck fat for 10-12 minutes, pouring off the excess fat as it accumulates, until the skin is golden and ultra-crispy.

8. 08

   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.

9. 09

   To plate, spoon a elegant swoosh of sunchoke purée onto each plate. Slice the rested duck breast and arrange alongside. Spoon the warm blackberry-lavender gastrique over the duck, and garnish with the charred cipollini onions and fresh chervil.