Magret de Canard aux...Magret de Canard aux Épices, Mousseline de Céleri-Rave et Jus de Griottes au Cognac

Pan-roasted duck breast with a toasted aromatic spice crust, paired with a velvety celeriac mousseline finished with dark cacao, and a rich Cognac-sour cherry reduction.

Ingredients

Cooking Instructions

1. 01

   Toast the star anise, coriander seeds, and Sichuan peppercorns in a dry skillet until fragrant. Coarsely grind using a mortar and pestle with 1 teaspoon of sea salt.

2. 02

   Score the fat side of the duck breasts in a fine cross-hatch pattern without cutting into the flesh. Rub the toasted spice mixture evenly over the fat side, reserving a light pinch for garnish. Allow to temper at room temperature for 20 minutes.

3. 03

   For the mousseline: Place diced celeriac, milk, and a pinch of salt in a saucepan. Cover and simmer gently for 18–20 minutes until completely tender. Drain the celeriac, reserving 2 tablespoons of warm milk.

4. 04

   Transfer hot celeriac to a high-powered blender with heavy cream, 50g of cold butter, and the reserved milk. Blend on high until silky and completely smooth. Pass through a fine drum sieve (tamis). Fold in the microplaned dark chocolate until fully incorporated. Keep warm.

5. 05

   Place duck breasts skin-side down in a cold, heavy skillet over low-medium heat. Render the fat slowly for 10-12 minutes, pouring off excess fat periodically, until the skin is deep golden and crisp.

6. 06

   Increase heat to medium-high, flip the duck, add 2 thyme sprigs, and sear the flesh side for 2-3 minutes, basting with hot pan juices until the internal temperature reaches 54°C (130°F) for medium-rare. Transfer to a warm plate and rest for 8 minutes.

7. 07

   Pour off remaining fat from the skillet, leaving 1 tablespoon. Add fine shallots over medium heat and sweat for 2 minutes. Pour in the Cognac away from the flame, then flambé carefully.

8. 08

   Add the demi-glace and sour cherries to the pan. Reduce by half over high heat until glossy and coatable. Off the heat, mount the sauce with the remaining 50g of cold cubed butter. Season with Fleur de sel.

9. 09

   To serve: Slice each duck breast into 5-6 bias medallions. Swoosh a generous spoon of warm celeriac-chocolate mousseline across pre-warmed plates. Arrange duck medallions alongside, dress with the cherry Cognac jus, and finish with a sprinkle of Fleur de sel and fresh thyme leaves.