Magret de Canard Rôti,...Magret de Canard Rôti, Mousseline de Panais et Réduction de Mûres Sauvages

Pan-roasted Moulard duck breast with ultra-crisp skin, paired with a velvet parsnip mousseline, blistered baby leeks, and a rich Pinot Noir and wild blackberry reduction.

Ingredients

Cooking Instructions

1. 01

   In a heavy saucepan, simmer the sliced parsnips with whole milk, heavy cream, and a pinch of salt over low heat until completely tender, about 15 minutes.

2. 02

   Transfer the parsnips with just enough cooking liquid into a high-speed blender; purée with 40g of chilled butter until completely silky and emulsified. Pass through a fine tamis sieve and reserve warm.

3. 03

   Score the fat of the duck breasts in a tight diamond pattern, taking care not to pierce the flesh. Season both sides generously with fine sea salt and cracked black pepper.

4. 04

   Place the duck breasts skin-side down in a cold carbon-steel or cast-iron skillet over low-medium heat. Render the fat slowly for 10-12 minutes, periodically tilting the pan and ladling off liquid fat until the skin is deep golden and crisp.

5. 05

   Flip the duck breasts, add 2 sprigs of thyme and 20g of butter to the pan. Baste the flesh continuously for 2-3 minutes until internal temperature reaches 54°C (129°F) for medium-rare. Transfer duck to a warm resting rack for 8-10 minutes.

6. 06

   Discard excess fat from the pan, leaving 1 tablespoon. Sweat the brunoised shallot and blackberries over medium heat until soft. Deglaze with Pinot Noir, scraping fond, and reduce by two-thirds.

7. 07

   Add the demi-glace and remaining thyme sprigs; simmer gently until the sauce coats the back of a spoon (nappe consistency). Strain through a fine chinois, return to low heat, and mount with the remaining 20g chilled butter to create a glossy emulsion.

8. 08

   In a separate pan over high heat, sear the blanched baby leeks in a drop of duck fat until tender and charred on edges.

9. 09

   Carve each rested duck breast lengthwise into neat slices. Plate a smooth arc of warm parsnip mousseline, arrange duck slices alongside charred leeks, garnish with halved fresh blackberries, and spoon the glossy reduction across the plate. Finish with Fleur de sel.