Magret de Canard with...Magret de Canard with Blackberry-Port Reduction and Silk Parsnip Purée

A sophisticated French masterclass featuring pan-seared duck breast with crispy, crosshatch skin, served alongside an ultra-velvety parsnip purée and a glossy, sweet-tart blackberry-port reduction.

Ingredients

Cooking Instructions

1. 01

   For the purée: In a medium saucepan, combine chopped parsnips, whole milk, heavy cream, and a pinch of salt. Simmer over medium heat for 15-20 minutes until the parsnips are completely tender. Transfer to a high-speed blender, add 30g of cold butter, and blend until microscopically smooth. Pass through a fine-mesh chinois, season with salt, and keep warm.

2. 02

   For the duck: Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and black pepper. Let rest at room temperature for 10 minutes.

3. 03

   Place the duck breasts, skin-side down, in a cold, dry, heavy-bottomed skillet. Place over medium-low heat. Cook slowly for 10-12 minutes to render the fat, regularly pouring off the liquid fat from the pan. Once the skin is deeply golden and crispy, flip and sear the flesh side for 2-3 minutes for medium-rare (internal temp of 54°C/130°F). Transfer to a warm plate and let rest for 8 minutes.

4. 04

   For the reduction: Pour off all but 1 tablespoon of duck fat from the skillet. Add the minced shallot and thyme sprigs, sautéing over medium heat until translucent (about 2 minutes). Pour in the Port wine to deglaze, scraping up the browned bits, and reduce by half.

5. 05

   Add the veal demi-glace and half of the fresh blackberries. Simmer gently for 5 minutes, pressing the blackberries slightly with a spoon to release their juices. Strain the sauce through a fine sieve into a clean saucepan, discarding solids. Return to low heat, whisk in the remaining 30g of cold butter to emulsify and create a glossy sheen, then fold in the remaining whole blackberries.

6. 06

   To assemble: Carve the rested duck breasts at an angle into thick slices. Spoon a generous swoosh of silk parsnip purée onto warmed plates. Arrange the sliced duck alongside, spoon the glossy blackberry-port reduction over the meat, and garnish with the whole glazed blackberries and fresh thyme leaves. Finish the duck with a sprinkle of Fleur de sel.