Magret de Canard Rôti,...Magret de Canard Rôti, Mousseline de Topinambour et Gastrique de Cerises au Vin Jaune

Crisp-skinned Moulard duck breast paired with a silky sunchoke mousseline, sautéed golden chanterelles, and an unctuous Vin Jaune and tart cherry gastrique.

Ingredients

Cooking Instructions

1. 01

   Prepare the Mousseline: In a heavy saucepan, sweat the sliced sunchokes in 20g butter over medium-low heat without browning. Add the heavy cream and a pinch of salt. Simmer gently covered for 18–20 minutes until completely tender. Transfer to a high-speed blender, add 20g cold butter, and blend on high until glass-smooth. Pass through a fine chinois, season, and keep warm.

2. 02

   Render and Cook the Duck: Score the duck breast skin in a tight diamond cross-hatch pattern, taking care not to pierce the meat. Season generously with fine sea salt. Place skin-side down in a cold, heavy-bottomed cast iron skillet. Place over low heat to slowly render the fat, draining off liquid fat continuously for 12–15 minutes until the skin turns golden and ultra-crisp.

3. 03

   Sear and Rest: Increase skillet heat to medium-high. Turn breasts to sear the flesh side for 2 minutes with crushed garlic cloves and thyme sprigs. Baste the skin side with hot fat for 30 seconds. Remove duck once internal temperature reaches 52°C (125°F for medium-rare). Transfer to a warm resting rack and rest for 8–10 minutes.

4. 04

   Sauté the Chanterelles: In a sauté pan, heat 1 tablespoon of reserved rendered duck fat over high heat. Add the cleaned chanterelles and sauté briskly for 3–4 minutes until tender and lightly caramelized. Toss with half of the minced shallot and a pinch of salt. Keep warm.

5. 05

   Craft the Gastrique Jus: Discard remaining fat from the duck skillet, leaving browned fond. Add remaining shallots and sweat over medium heat. Deglaze with Sherry vinegar and reduce to a syrupy glaze. Pour in the Vin Jaune and reduce by two-thirds. Add the duck demi-glace and halved cherries; simmer gently until the sauce coats the back of a spoon (nappe consistency). Whisk in the remaining 40g cold butter off heat to mount (monter au beurre).

6. 06

   Plating: Carve each rested duck breast lengthwise into elegant slices and finish with Fleur de sel. Pipe or swipe the warm sunchoke mousseline across pre-warmed plates. Arrange the sliced duck alongside glazed chanterelles and warm cherries. Spoon the glossy Vin Jaune reduction around the perimeter and garnish with micro thyme leaves.