Magret de Canard Rôti,...Magret de Canard Rôti, Mousseline de Courge Butternut et Gastrique au Cassis

Crisp skin dry-aged duck breast complemented by a velvety brown-butter butternut mousseline, glazed heirloom baby roots, and an unctuous blackcurrant and wild pepper gastrique.

Ingredients

Cooking Instructions

1. 01

   Prepare the Mousseline: Steam the butternut cubes over gentle heat until completely tender, about 15 minutes. In a copper saucier, gently cook 60g of butter until it foams and transforms into an aromatic, hazelnut-brown beurre noisette. Transfer hot squash, beurre noisette, and warm cream to a high-speed blender; purée on high until glossy and silk-like. Pass through a fine tamis sieve, season with fine sea salt, and reserve warm.

2. 02

   Score and Season: Using a razor-sharp paring knife, score the fat cap of the duck breasts in a fine, tight diamond lattice, slicing deeply without piercing the underlying muscle. Season both sides generously with fine salt and half of the crushed Voatsiperifery pepper; let temper at room temperature for 20 minutes.

3. 03

   Render the Duck: Lay duck breasts skin-side down in a cold, heavy-gauge carbon steel or copper skillet. Place over low-medium heat. Allow the fat to slowly render for 12 to 14 minutes, tilting the pan frequently to ladle away liquid fat, keeping the skin crisp and wafer-thin.

4. 04

   Sear and Arrosé: Increase heat slightly to deepen golden browning on the skin. Flip duck flesh-side down, adding 20g of butter and fresh thyme sprigs to the pan. Continuously baste (arrosé) the breasts with foaming butter for 2 minutes until internal core reaches 53°C (127°F) for medium-rare. Rest on an elevated rack in a warm area (50°C) for 8 minutes.

5. 05

   Glaze Vegetables: In a small sauté pan, sear cipollini onions flat-side down in a touch of reserved duck fat until deeply caramelized. Add the halved baby beets and 2 tablespoons of duck stock, gently swirling until the vegetables are glossy and hot.

6. 06

   Craft the Gastrique: Drain fat from duck skillet, leaving browned fond. Sweat minced shallots over medium heat for 1 minute. Deglaze with red wine vinegar and reduce until dry. Pour in crème de cassis and Port; simmer rapidly until syrupy. Whisk in dark duck stock and remaining wild pepper, reducing gently until the sauce coats the back of a spoon (nappe). Off heat, mount with remaining 40g cold diced butter; strain through a fine chinois.

7. 07

   Dress and Plate: Slice duck breast lengthwise into thick medallions. Swirl a warm circle of butternut mousseline onto each pre-warmed plate. Arrange glazed cipollini and baby golden beets artfully across. Nestle carved duck alongside, finish meat with fleur de sel, and cordially nape with the warm cassis gastrique.