Magret de Canard Rôti,...Magret de Canard Rôti, Mousseline de Panais au Tonka et Gastrique de Cerises Noires

Pan-roasted crisp-skinned duck breast paired with a velvety tonka bean-infused parsnip mousseline, caramelized baby endive, and a glossy black cherry-Timut pepper gastrique.

Ingredients

Cooking Instructions

1. 01

   To make the mousseline, simmer the chopped parsnips in salted water until knife-tender (about 15 minutes). Drain completely, transfer to a high-speed blender with the heavy cream, 40g of butter, and grated Tonka bean. Blend on high until silkily smooth, pass through a fine chinois, and season with fine sea salt. Keep warm.

2. 02

   For the gastrique, melt the granulated sugar in a heavy-bottomed saucepan over medium heat until it turns a deep amber caramel. Immediately deglaze with the Banyuls vinegar, swirling until the caramel dissolves.

3. 03

   Add the cherries, crushed Timut peppercorns, and duck demi-glace to the saucepan. Simmer gently until reduced to a glossy, coating consistency (approx. 8–10 minutes). Swirl in 15g cold cubed butter off the heat, season, and keep warm.

4. 04

   Season the duck breasts generously with salt. Place skin-side down in a cold, dry carbon steel or cast-iron skillet. Set over low-medium heat to render the fat slowly for 10–12 minutes, spooning off excess rendered fat frequently, until the skin is mahogany-colored and ultra-crisp.

5. 05

   Flip the breasts, add fresh thyme sprigs and 20g butter, and baste continuously over medium heat for 2 to 3 minutes until internal temperature reads 52°C (126°F) for medium-rare. Transfer duck to a warm resting rack for 6–8 minutes before carving.

6. 06

   While duck rests, sear the halved baby endives cut-side down in 1 tbsp of reserved hot duck fat over medium-high heat until caramelized (approx. 3 minutes). Season with a pinch of sugar, salt, and a dash of Banyuls vinegar.

7. 07

   To plate, swipe a generous spoonful of tonka-parsnip mousseline across warm ceramic plates. Slice each duck breast into medallions and arrange alongside the charred endives. Spoon the cherry-Timut gastrique over and around the duck, finishing the skin with Fleur de Sel.