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

A sophisticated French masterpiece featuring pan-seared duck breast with a delicate lavender-honey gastrique, served over silken parsnip purée and caramelized figs.

Ingredients

Cooking Instructions

1. 01

   Using a sharp knife, score the duck skin in a tight crosshatch pattern, being careful not to cut into the meat flesh.

2. 02

   Place parsnips in a small saucepan with the heavy cream and a pinch of salt; simmer gently until very tender, approximately 15 minutes.

3. 03

   Transfer parsnips and cream to a high-speed blender, add the cold butter, and process until perfectly smooth. Pass through a fine-mesh chinois for a 'silk' texture and keep warm.

4. 04

   Place duck breasts skin-side down in a cold sauté pan. Turn heat to medium-low to slowly render the fat. Cook for 10-12 minutes until the skin is deep golden and crisp, discarding excess fat as it accumulates.

5. 05

   Flip the duck and cook for an additional 2-3 minutes for medium-rare (internal temp 52°C/125°F). Remove from pan and rest on a warm plate for 8-10 minutes.

6. 06

   In a clean small pan, lightly caramelize the honey. Deglaze with sherry vinegar and reduce by half until syrupy.

7. 07

   Add the lavender buds and duck demi-glace to the reduction. Simmer until the sauce coats the back of a spoon. Strain through a fine sieve to remove lavender.

8. 08

   Briefly sear the fig halves in the remaining duck fat in the pan until caramelized and warmed through.

9. 09

   To plate, slice the duck breast on a bias. Spoon a generous swoosh of parsnip silk onto the plate, arrange the duck and figs elegantly, and finish with the lavender gastrique and a sprinkle of Fleur de sel.