Magret de Canard aux...Magret de Canard aux Poires et Réduction d’Hibiscus

A masterclass in French culinary balance: perfectly seared, rosy duck breast served alongside a velvety sunchoke purée, delicate hibiscus-poached pear, and a glossy, spiced red wine reduction.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   For the poached pear: In a small saucepan, combine the red wine, hibiscus flowers, star anise, cinnamon, and sugar. Bring to a simmer, add the pear halves, cover, and poach on low heat for 15-20 minutes until tender. Remove pears and set aside; strain the poaching liquid.

3. 03

   For the sunchoke purée: Place sunchokes in a pot of salted water, bring to a boil, and cook until fork-tender (about 15 minutes). Drain and transfer to a high-speed blender. Add the heavy cream and 50g of butter melted until nutty and golden (beurre noisette), then blend until silky smooth. Season with salt and white pepper.

4. 04

   For the reduction: Combine the strained pear poaching liquid and duck stock in a saucepan over medium-high heat. Reduce by two-thirds until the sauce coats the back of a spoon. Remove from heat and whisk in the remaining 20g of cold butter cube by cube to emulsify (monter au beurre).

5. 05

   To cook the duck: Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Cook slowly for 10-12 minutes to render out the fat, pouring off excess fat periodically. Once the skin is ultra-crisp and golden, flip the breast and cook for an additional 2-3 minutes for medium-rare (internal temp 54°C/130°F). Rest for 5 minutes before slicing.

6. 06

   To plate: Swipe a generous spoonful of sunchoke purée across warmed plates. Arrange sliced duck breast alongside, fanning the pieces slightly. Place a poached pear half next to the duck, and spoon the glossy hibiscus reduction over the meat. Garnish with micro-greens.