Magret de Canard à...Magret de Canard à la Lavande, Mousseline de Panais et Réduction de Cassis

A masterclass in classic French technique featuring dry-rendered duck breast finished with a delicate lavender-honey glaze, paired with silky truffled parsnip mousseline and a glossy blackcurrant-Madeira reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Parsnip Mousseline: In a medium saucepan, simmer the sliced parsnips in salted water and 40ml of cream over medium heat until fork-tender (approx. 15 minutes). Drain thoroughly, reserving a splash of cooking liquid.

2. 02

   Transfer hot parsnips to a high-speed blender with remaining cream, 40g cold butter, and truffle paste. Blend until ultra-velvety and pass through a fine-mesh tamis sieve. Season with fine sea salt and keep warm in a water bath.

3. 03

   Prepare the Duck: Pat duck breasts dry. Score the skin in a tight 2mm diamond pattern without piercing the flesh. Season skin and meat generously with fine sea salt and cracked pepper. Let rest at room temperature for 15 minutes.

4. 04

   Place duck breasts skin-side down in a cold, heavy-bottomed stainless steel or copper skillet over low-medium heat. Slowly render the subcutaneous fat for 10-12 minutes, spooning away excess fat continuously until the skin is razor-crisp and deep golden.

5. 05

   Brush the lavender honey over the meat side, flip, and sear for 2 to 3 minutes for a precise medium-rare (internal temperature 54°C / 130°F). Transfer to a warm resting rack and tent loosely with foil for 8 minutes to redistribute the juices.

6. 06

   Prepare the Cassis Reduction: Discard remaining duck fat from the skillet, leaving caramelized pan drippings. Sauté minced shallots and thyme over medium heat for 2 minutes until translucent.

7. 07

   Deglaze the skillet with Madeira and Crème de Cassis, flamber or boil to reduce by three-quarters. Add duck stock and reduce until sauce coats the back of a spoon (nappant consistency). Strain through a chinois, return to low heat, and monter au beurre with remaining 60g chilled butter.

8. 08

   Plating: Carve each rested duck breast diagonally into 5 thick slices. Swipe a generous quenelle of truffled parsnip mousseline across pre-warmed plates. Fan duck slices alongside, spoon the glistening Cassis jus over the meat, sprinkle skin with Fleur de Sel, and garnish with fresh chervil.