Magret de Canard with...Magret de Canard with Lavender Gastrique and Sunchoke Purée

Pan-seared duck breast with crispy cross-hatched skin, served alongside a velvety sunchoke purée, balsamic-glazed figs, and a delicate lavender-infused honey gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight, fine diamond pattern, ensuring you do not cut into the flesh. Season both sides generously with Fleur de sel and freshly cracked black pepper.

2. 02

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet over medium-low heat. Slow-render the fat for 12-15 minutes, pouring off the rendered fat periodically, until the skin is deeply golden and shattered-glass crispy.

3. 03

   Flip the duck breasts and sear the flesh side for 3-4 minutes for medium-rare (aiming for an internal temperature of 54°C/130°F). Transfer to a warm wire rack and let rest for 10 minutes before carving.

4. 04

   For the purée, boil the diced sunchokes in salted water until completely tender, about 15 minutes. Drain thoroughly, then transfer to a high-speed blender. Blend with the heavy cream and 50g of butter until silky-smooth; pass through a fine-mesh chinois and season with salt.

5. 05

   To make the gastrique, heat the lavender honey in a small saucepan over medium heat until it begins to darken and caramelize. Deglaze with sherry vinegar, scraping the bottom of the pan, and reduce by half. Add the duck stock and lavender buds; simmer until the sauce is glossy and coats the back of a spoon. Strain through a fine sieve.

6. 06

   For the figs, melt the remaining 25g of butter in a small pan over medium heat. Add the quartered figs, sautéing for 2 minutes. Splash with balsamic vinegar and cook until a glossy glaze forms around the fruit.

7. 07

   To plate, slice each duck breast on a bias. Spoon a generous swoosh of warm sunchoke purée onto each plate, arrange the duck slices on top, arrange the glazed figs alongside, drizzle with the lavender gastrique, and garnish with fresh chervil.