Magret de Canard Rôti,...Magret de Canard Rôti, Mousseline de Topinambours et Réduction de Cassis aux Morilles

Pan-roasted Moulard duck breast with crisped skin, paired with a velvety sunchoke mousseline, butter-glazed wild morel mushrooms, and an aromatic blackcurrant-thyme gastrique.

Ingredients

Cooking Instructions

1. 01

   Prepare the sunchoke mousseline: Place sliced sunchokes, whole milk, heavy cream, and a pinch of salt into a heavy saucepan. Simmer gently over medium-low heat for 20 minutes until completely tender. Strain, reserving the cooking liquid. Transfer hot sunchokes to a high-powered blender, emulsifying with 40g of cold diced butter and splashes of cooking liquid until satin-smooth. Pass through a fine chinois, season, and keep warm.

2. 02

   Prepare the gastrique: In a small copper saucepan, combine the red wine vinegar and Crème de cassis over medium heat. Reduce to a light syrup (approx. 4–5 minutes). Add the demi-glace and 2 sprigs of fresh thyme. Simmer gently until reduced to a nappant glaze. Strain, whisk in 20g of cold butter to mount (monter au beurre), and hold warm off direct heat.

3. 03

   Sauté the morels: Melt 20g of butter in a sauté pan over medium-high heat. Add brunoised shallot and gently sweat for 1 minute. Add cleaned morels and sauté for 4–5 minutes until tender and caramelized. Finish with fresh thyme leaves and a touch of sea salt. Set aside in a warm place.

4. 04

   Cook the duck: Crosshatch score the duck breast skin with a razor-sharp knife, taking care not to pierce the meat. Season generously with fine sea salt. Place skin-side down in a cold cast-iron skillet over medium-low heat. Slowly render the fat for 10–12 minutes, spooning away excess fat, until the skin turns deep golden and paper-crisp.

5. 05

   Baste and rest: Flip the duck breasts flesh-side down, add crushed garlic cloves, remaining thyme sprigs, and remaining 20g butter. Baste continuously (arrosé) for 2–3 minutes until internal temperature registers 54°C (129°F) for medium-rare. Transfer to a wire rack to rest for 6–8 minutes.

6. 06

   Plating: Carve duck breasts into thick, elegant slices on a slight bias. Pipe or spoon a bold swoosh of warm sunchoke mousseline onto each pre-warmed plate. Arrange the sliced duck alongside, scatter buttered morels, and drape the glossy cassis reduction over and around the meat. Finish with Fleur de sel and cracked pepper.