Magret de Canard Rôti,...Magret de Canard Rôti, Mousseline de Panais à la Vanille et Gastrique de Mûres

Pan-roasted duck breast with a lavender-honey glaze, paired with a silky Tahitian vanilla parsnip mousseline and a sharp, glossy blackberry-Banyuls gastrique.

Ingredients

Cooking Instructions

1. 01

   To prepare the mousseline: Place sliced parsnips, heavy cream, vanilla seeds, and scraped pod in a heavy-bottomed saucier. Season with fine salt. Simmer gently over medium-low heat until parsnips are completely tender, about 18 minutes. Remove vanilla pod.

2. 02

   Transfer hot parsnips and remaining cooking cream to a high-speed blender. Emulsify with 40g of cold cubed butter until glossy and completely smooth. Pass through a fine tamis sieve, adjust seasoning, cover with cartouche parchment, and keep warm.

3. 03

   For the blackberry gastrique: In a small copper saucepan, caramelize the lavender honey until light amber and fragrant. Deglaze immediately with Banyuls vinegar and reduce by half. Add the brunoised shallot, 100g of the blackberries, and the thyme sprig. Muddle gently and simmer for 5 minutes.

4. 04

   Add duck demi-glace to the gastrique base and gently reduce to a nappe consistency. Strain through a fine chinois, pressing solids lightly to extract flavor, then return liquid to the pan. Whisk in 15g cold butter to achieve a mirror sheen; fold in the remaining fresh blackberries just to warm through.

5. 05

   For the duck: Pat the magret dry. Season liberally with salt on both sides. Place skin-side down in a cold, dry carbon-steel or cast-iron skillet over medium-low heat to gently render the fat, spooning off rendered fat periodically, for 10-12 minutes until skin is crisp and mahogany.

6. 06

   Turn heat to medium-high, flip the duck flesh-side down, add remaining 20g butter and thyme, and baste continuously (arroser) for 2 to 3 minutes until internal temperature reaches 52°C (125°F) for medium-rare. Transfer to a resting rack for 8 minutes.

7. 07

   Dress heated plates with a swoosh of warm vanilla parsnip mousseline. Carve the duck breast across the grain into precise slices. Arrange over the mousseline, finish with Fleur de sel, and spoon the warm blackberry gastrique and glazed berries around the plate.