Magret de Canard Rôti,...Magret de Canard Rôti, Mousseline de Topinambour et Jus aux Mûres sauvages

Pan-roasted Moulard duck breast lacquered with lavender-infused honey, paired with a silken sunchoke mousseline, sautéed chanterelles, and an Armagnac-blackberry reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the sunchoke mousseline: Place peeled sunchokes in a saucepan with cold, salted water. Simmer until tender (about 15-20 minutes). Drain thoroughly and transfer to a high-speed blender with warm heavy cream and 40g of cold butter. Puree until glassy and silky smooth, then pass through a fine chinois. Season with salt and keep warm in a bain-marie.

2. 02

   Prepare the duck: Score the duck breast skin in a tight, delicate diamond pattern, ensuring you do not pierce the flesh. Season both sides generously with fine sea salt.

3. 03

   Cook the duck: Lay breasts skin-side down in a cold, dry carbon steel or cast-iron skillet. Set over low heat to slowly render the subcutaneous fat for 12-14 minutes, continuously draining excess fat. Flip to flesh side, increase heat to medium, and sear for 2 minutes.

4. 04

   Glaze and rest: Warm the lavender honey with 2 sprigs of thyme. Brush the crispy skin side generously with the lavender honey. Transfer to a 180°C (350°F) oven for 3-4 minutes until internal temperature reaches 54°C (129°F) for medium-rare. Rest on a warm rack for 8 minutes before slicing.

5. 05

   Make the blackberry-Armagnac reduction: In a small copper saucepan, sweat the shallot in 10g of butter. Deglaze with Armagnac and flambé carefully. Add half the fresh blackberries and crush slightly. Pour in the demi-glace and simmer until reduced to a glossy nappe consistency. Strain through a fine sieve, whisk in 30g of cold diced butter to mount, and fold in remaining whole fresh blackberries.

6. 06

   Sauté the mushrooms: In a hot pan with a splash of duck fat and butter, flash-sauté the chanterelles with thyme leaves for 2-3 minutes until golden and tender. Season with fleur de sel.

7. 07

   Plating: Carve each duck breast into thick diagonal slices. Draw a smooth swoosh of sunchoke mousseline across pre-warmed porcelain plates. Arrange carved duck alongside, cluster the sautéed chanterelles next to it, and finish with a cascade of the glossy blackberry-Armagnac jus and a sprinkle of fleur de sel.