Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Vanilla Parsnip Purée and Lavender-Blackberry Gastrique

An exquisite modern French dish featuring crispy-skinned duck breast served over a silky, vanilla-infused parsnip purée, balanced by a vibrant lavender and blackberry gastrique.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed saucepan, combine the peeled diced parsnips, whole milk, heavy cream, vanilla bean pod, and scraped seeds. Season with a pinch of sea salt. Simmer gently over medium-low heat for 20 minutes until the parsnips are completely tender.

2. 02

   Remove the vanilla pod from the parsnip mixture. Transfer the parsnips and liquid to a high-speed blender. Add cold cubed butter and blend on high until velvety smooth. Pass through a fine tamis sieve, check seasoning, and keep warm.

3. 03

   To make the gastrique, heat the lavender honey and dried lavender in a small saucepan over medium heat until it caramelizes into a deep amber color, about 3 minutes.

4. 04

   Deglaze the honey with red wine vinegar, stirring to dissolve the caramel. Add the fresh blackberries and demi-glace. Simmer for 8-10 minutes until reduced to a syrupy consistency. Strain through a fine-mesh chinois, pressing gently on the berries to extract juices.

5. 05

   Score the duck fat in a fine crosshatch pattern, taking care not to slice into the meat. Season both sides generously with fine salt and black pepper.

6. 06

   Place duck breasts skin-side down in a cold stainless-steel skillet. Place over low-medium heat and render fat for 10-12 minutes, pouring off rendered fat frequently, until skin is deeply golden and crispy.

7. 07

   Flip the duck breasts and sear the meat side for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Transfer to a warm board and rest for 7 minutes.

8. 08

   To serve, place a graceful swoosh of warm vanilla parsnip purée onto four pre-warmed plates. Carve each rested duck breast lengthwise into thick slices and fan over the purée.

9. 09

   Spoon the blackberry gastrique over and around the duck. Garnish with halved fresh blackberries, fresh chervil, and a sprinkle of fleur de sel on the skin.