Pan-Seared Canard aux Cerises...Pan-Seared Canard aux Cerises et Émulsion de Panais

Crispy-skinned duck breast paired with a tart-sweet Morel cherry reduction, velvety parsnip silk, and charred baby leeks.

Ingredients

Cooking Instructions

1. 01

   Simmer parsnips in salted water until knife-tender (15 minutes). Drain thoroughly, transfer to a high-speed blender with warm heavy cream and 20g chilled butter. Puree until glassy and silky; season with fine sea salt and pass through a fine sieve (chinois). Keep warm.

2. 02

   Score the duck breast skin in a tight diamond pattern without piercing the flesh. Season generously with fine sea salt. Place skin-side down in a cold cast-iron skillet over medium-low heat to render the fat slowly (about 8-10 minutes), draining excess fat periodically.

3. 03

   Increase heat to medium-high to crisp the skin. Flip the breasts and sear the flesh side for 2-3 minutes, basting with thyme until internal temperature reaches 54°C (medium-rare). Transfer to a warm rest rack for 8 minutes.

4. 04

   Blanch baby leeks for 2 minutes in boiling water, then char directly in a dry smoking-hot pan with a drop of rendered duck fat until blistered and tender.

5. 05

   Discard excess fat from the duck pan, leaving 1 tablespoon. Sweat shallots over medium heat for 1 minute. Deglaze with Cognac, flaming carefully. Add demi-glace and sour cherries; reduce by half until glossy. Mount with remaining 40g cold butter off the heat to emulsify (monter au beurre).

6. 06

   Carve duck breasts into thick, elegant medallions. Swipe the parsnip silk across warmed porcelain, arrange the carved duck alongside charred baby leeks, spoon the cherry reduction over the meat, and finish with fleur de sel.