Magret de Canard with...Magret de Canard with Blackberry-Lavender Gastrique and Sunchoke Velvet

Pan-seared dry-aged duck breast with a crisp, cross-hatched skin, served over a silky sunchoke purée and finished with a sophisticated blackberry-lavender gastrique.

Ingredients

Cooking Instructions

1. 01

   To prepare the sunchoke velvet, place the peeled sunchokes in a small saucepan with the whole milk and a pinch of salt. Bring to a gentle simmer over medium-low heat and cook until completely fork-tender, approximately 15 to 20 minutes.

2. 02

   Drain the sunchokes, reserving a small splash of the warm milk. Transfer the sunchokes to a high-speed blender. Add the heavy cream and 30g of the cold butter. Blend on high until perfectly smooth and emulsified. Pass the mixture through a fine-mesh chinois to ensure a velvety, lump-free texture. Season with white pepper, cover, and keep warm.

3. 03

   Score the duck breast skin in a tight, precise cross-hatch pattern, being careful not to cut into the flesh. Season both sides generously with fine sea salt.

4. 04

   Place the duck breasts skin-side down in a cold, dry, heavy-bottomed skillet. Place over medium-low heat. This slow process allows the fat to render completely and the skin to become ultra-crisp. Render for 10-12 minutes, pouring off the rendered fat periodically into a heatproof container.

5. 05

   Flip the duck breasts over and sear the flesh side for 2-3 minutes for medium-rare (aiming for an internal temperature of 54°C/130°F). Transfer the duck to a warm plate, tent loosely with foil, and let rest for 8-10 minutes before slicing.

6. 06

   For the gastrique, wipe excess fat from the skillet, leaving a thin film. Add the lavender honey and let it caramelize slightly over medium heat for 1 minute. Deglaze the pan with the red wine vinegar, stirring to dissolve the caramelized honey, and reduce by half.

7. 07

   Add the fresh blackberries, duck stock, and dried lavender. Simmer gently for 8 minutes until the berries break down and the sauce coats the back of a spoon. Press the sauce through a fine-mesh sieve into a clean pan, discarding the seeds. Off the heat, whisk in the remaining 20g of cold butter to create a glossy, emulsified finish.

8. 08

   To plate, slice the rested duck breast at a 45-degree angle. Spoon a generous swoosh of warm sunchoke velvet onto each plate. Arrange the sliced duck on top. Gracefully drizzle the warm blackberry-lavender gastrique around the plate and finish with a sprinkle of fleur de sel on the crisp duck skin.