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

Pan-roasted dry-aged duck breast with crispy crackling skin, paired with a velvet parsnip mousseline, braised baby endives, and an opulent Vin Jaune and black cherry gastrique.

Ingredients

Cooking Instructions

1. 01

   Prepare the mousseline: Place sliced parsnips into a saucepan with heavy cream, 50ml water, and a pinch of salt. Simmer over medium-low heat until completely tender (about 15 minutes). Transfer hot parsnips and liquid to a high-speed blender; emulsify with 40g of cold cubed butter until silk-smooth. Pass through a fine tamis sieve and keep warm.

2. 02

   Make the cherry gastrique: In a small copper saucepan, caramelize the acacia honey with the star anise until deep amber. Deglaze with sherry vinegar and reduce by half. Add the Vin Jaune, simmering for 2 minutes to cook off raw alcohol, then pour in the duck demi-glace. Simmer until the sauce coats the back of a spoon (nappe consistency). Stir in the halved black cherries and steep over low heat for 4 minutes. Swirl in 20g cold butter right before service; discard star anise.

3. 03

   Braise the endives: In a small skillet, melt 20g butter over medium heat. Place halved endives cut-side down, season with salt and pepper, and caramelize until golden brown (about 3 minutes). Add 2 tablespoons of water, cover with a parchment cartouche, and braise on low heat for 8 minutes until tender.

4. 04

   Prepare and cook the duck: Score the fat of the duck breasts in a fine crosshatch pattern, ensuring you do not pierce the flesh. Season liberally with fine sea salt. Place skin-side down in a cold, dry carbon-steel or cast-iron skillet over medium-low heat. Slowly render the fat for 10-12 minutes, spooning away excess liquid fat continuously until the skin is intensely crisp and mahogany.

5. 05

   Sear and rest the duck: Turn the duck breast over to the flesh side, add thyme sprigs, and cook gently for 2 to 3 minutes, basting with warm rendered fat until an internal temperature of 54°C (129°F) for medium-rare is reached. Transfer to a warm resting rack and let rest for 7 minutes.

6. 06

   Plating: Carve each rested duck breast lengthwise into thick, elegant slices and season the exposed ruby flesh with Fleur de Sel. Swipe a generous spoonful of silky parsnip mousseline across warm earthenware plates. Arrange the duck alongside a braised endive half. Spoon the glossy black cherry gastrique and whole cherries gracefully around the plate, garnishing with fresh micro-thyme leaves.