Magret de Canard Rôti...Magret de Canard Rôti aux Cerises Noires, Mousseline de Céleri et Jus au Thym

Crisp-skinned Moulard duck breast rendered to medium-rare perfection, paired with an intensely glossy Morello cherry and Ruby Port gastrique, silky celeriac mousseline, and butter-braised baby leeks.

Ingredients

Cooking Instructions

1. 01

   Simmer the diced celeriac in the milk, cream, and a pinch of salt over medium-low heat until completely tender, about 20 minutes. Strain, reserving the cooking liquid. Transfer the celeriac to a high-speed blender, incorporating 50g cold butter and splashes of the reserved liquid until velvety and glossy. Pass through a fine chinois, season, and keep warm.

2. 02

   Blanch the trimmed baby leeks in salted boiling water for 3 minutes, then immediately shock in an ice bath. Drain, pat dry, and lightly char in a dry cast-iron pan over medium-high heat with a knob of butter until tender and sweet. Set aside.

3. 03

   Season the scored duck breasts generously with fine sea salt. Place skin-side down in a cold, heavy-gauge skillet over low heat. Slowly render the fat for 12–15 minutes, tilting the pan frequently to drain excess liquid fat, until the skin turns deeply golden and wafer-thin.

4. 04

   Increase the heat to medium-high. Flip the duck breasts to kiss the flesh side for 2 to 3 minutes, basting with the foaming fat, until an internal temperature of 52°C (medium-rare) is reached. Transfer to a warm wire rack and rest for 8 minutes.

5. 05

   In a separate saucepan, combine the sherry vinegar and Ruby Port. Reduce by two-thirds over medium heat. Add the demi-glace, halved cherries, and thyme sprigs. Simmer until the sauce coats the back of a spoon (nappe consistency). Discard the thyme, remove from heat, and mount with the remaining cold cubed butter, swirling until glossy.

6. 06

   Carve each duck breast horizontally into elegant, thick slices and finish with fleur de sel. Swoosh a generous spoonful of celeriac mousseline across preheated porcelain plates, nestle two charred baby leeks alongside, fan the sliced duck breast, and spoon the cherry gastrique elegantly over and around the meat.