Magret de Canard à...Magret de Canard à l'Orange avec Mousseline de Panais

A refined interpretation of the classic French duck with orange, featuring a velvety parsnip mousseline and a Grand Marnier gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight diamond pattern, being careful not to cut into the flesh. Season generously with salt and allow to reach room temperature.

2. 02

   Prepare the quick-pickled blackberries: combine champagne vinegar and a teaspoon of honey in a small bowl. Add sliced blackberries and macerate for 20 minutes.

3. 03

   For the mousseline: Boil parsnips in salted water until very tender. Drain and blend with heavy cream and 30g of butter until perfectly smooth. Pass through a fine-mesh chinois and keep warm.

4. 04

   For the gastrique: In a small saucepan, simmer orange juice, star anise, and honey until reduced by half. Add the poultry stock and Grand Marnier, then reduce further until the sauce coats the back of a spoon. Whisk in the remaining cold butter to emulsify and season with white pepper.

5. 05

   Place duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low to slowly render the fat for 10-12 minutes until the skin is mahogany and crisp. Pour off excess fat periodically.

6. 06

   Increase heat to medium-high, flip the duck, and sear the flesh side for 2-3 minutes for medium-rare (internal temp 52°C). Remove and rest for at least 8 minutes.

7. 07

   To plate: Place a large spoonful of parsnip mousseline on the plate and create a 'swoosh'. Carve each duck breast into thick slices and arrange over the puree. Spoon the Grand Marnier reduction over the meat and garnish with the pickled blackberries and fresh orange zest.