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

Crispy pan-roasted duck breast paired with a velvety vanilla-infused parsnip puree, offset by a rich, glossy blackberry and thyme gastrique.

Ingredients

Cooking Instructions

1. 01

   Combine chopped parsnips, whole milk, and a pinch of salt in a saucepan. Bring to a gentle simmer over medium heat and cook for 15-20 minutes until parsnips are extremely tender.

2. 02

   Score the duck skin in a fine cross-hatch pattern, taking care not to cut into the meat. Season both sides generously with fine sea salt and black pepper.

3. 03

   For the gastrique: Add sugar and 1 tablespoon of water to a small saucepan over medium heat. Cook without stirring until it forms a deep golden-amber caramel. Carefully deglaze with red wine vinegar, stirring until smooth.

4. 04

   Add duck stock, fresh thyme, and half of the blackberries to the caramel. Simmer for 10-12 minutes until reduced to a glossy syrup that coats the back of a spoon. Strain through a fine-mesh sieve, gently press in remaining whole blackberries, and keep warm.

5. 05

   Drain parsnips and transfer to a high-powered blender. Add heavy cream, vanilla bean seeds, and cold cubed butter. Blend on high until completely silky and smooth. Season with salt and keep warm.

6. 06

   Place duck breasts skin-side down in a cold stainless steel skillet. Place over low-medium heat to render the fat gradually for 10-12 minutes, spooning off excess fat periodically, until skin is deep golden and crisp.

7. 07

   Flip the duck breasts and cook the flesh side for 2-3 minutes until internal temperature reaches 54°C (130°F) for medium-rare. Transfer duck to a warm plate and let rest for 7 minutes.

8. 08

   To plate: Swipe a generous spoonful of vanilla-parsnip puree across heated plates. Slice duck breasts against the grain and arrange alongside. Nappe warm blackberry gastrique around the duck and sprinkle crushed toasted hazelnuts and Fleur de sel over top.