Magret de Canard à...Magret de Canard à la Lavande et Mousseline de Panais

Pan-seared duck breast with a delicate lavender-honey gastrique, served over silken parsnip purée and a blackberry-infused red wine reduction.

Ingredients

Cooking Instructions

1. 01

   For the Parsnip Silk: Boil the parsnips in salted water and a splash of cream until very tender. Drain and blend in a high-speed blender with the remaining cream and 30g of butter until perfectly smooth. Pass through a fine-mesh chinois and season with salt.

2. 02

   Prepare the Duck: Score the duck skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with kosher salt and black pepper.

3. 03

   Sear the Duck: Place the duck breasts skin-side down in a cold stainless steel pan. Turn the heat to medium-low to slowly render the fat. Cook for 8-10 mins until the skin is mahogany and crispy. Flip and cook for 2-3 mins for medium-rare (internal temp 52°C). Remove and rest for 10 mins.

4. 04

   Create the Gastrique: Wipe most fat from the pan, leaving 1 tbsp. Sauté shallots and thyme. Deglaze with sherry vinegar and honey, reducing until syrupy. Add red wine and blackberries, crushing half of them to release juices. Reduce by half.

5. 05

   Finish the Sauce: Strain the sauce through a sieve. Return to low heat and whisk in the remaining cold butter (monter au beurre) to create a glossy finish. Season to taste.

6. 06

   Plating: Spoon a vibrant circle of parsnip silk onto the plate. Slice the duck breast and fan over the purée. Drizzle with the blackberry-lavender gastrique and garnish with remaining fresh berries and micro-herbs.