Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Caramelized Quince and Truffled Sunchoke Mousseline

Crisp-skinned Moulard duck breast paired with silky sunchoke mousseline, spiced poached quince, and a glossy, rich Périgord black truffle reduction.

Ingredients

Cooking Instructions

1. 01

   Place sliced sunchokes in a saucepan with cream, 100ml water, and a pinch of salt. Simmer gently over medium-low heat until completely tender, about 20 minutes. Transfer to a high-speed blender with 30g cold butter and process until ultra-smooth; pass through a fine tamis sieve and keep warm.

2. 02

   In a shallow pan, combine the quince wedges, honey, star anise, 1 thyme sprig, and 150ml water. Simmer until the quince is knife-tender, about 15 minutes. Drain, reserving the poaching liquor, and sear wedges in 20g butter until golden brown and caramelized.

3. 03

   Score the fat of the duck breasts in a fine crosshatch pattern, taking care not to pierce the meat. Season generously with Fleur de sel and cracked black pepper.

4. 04

   Place duck breasts skin-side down in a cold, heavy stainless steel or cast-iron skillet. Place over medium-low heat to slowly render the fat, draining excess fat as needed, for 10-12 minutes until the skin is deeply golden and shatteringly crisp.

5. 05

   Flip the breasts, add remaining thyme sprigs, and cook on the flesh side for 3-4 minutes to achieve medium-rare (internal temperature of 54°C / 130°F). Transfer to a warm board and rest for 8 minutes.

6. 06

   Pour off excess fat from the skillet and deglaze with Armagnac over medium-high heat, scraping the fond. Add demi-glace and 2 tablespoons of the quince poaching liquor. Simmer until reduced to a nappant glaze. Remove from heat, whisk in remaining cold butter and minced truffle, and season to taste.

7. 07

   To assemble, swipe a generous spoonful of sunchoke mousseline across warm presentation plates. Carve each duck breast into thick slices and fan alongside. Arrange caramelized quince wedges around the duck, and finish with a delicate drizzle of the glossy truffled jus and a sprinkle of Fleur de sel.