Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Fig-Lavender Gastrique

Perfectly rendered Magret de canard served over a velvety parsnip purée, finished with a sophisticated fresh fig and lavender-infused gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with Fleur de sel and cracked black pepper.

2. 02

   In a saucepan, cover the chopped parsnips with salted water. Bring to a boil and simmer for 15 minutes until tender. Drain, then transfer to a high-speed blender. Blend with heavy cream and 30g of butter until silky and smooth. Season to taste and keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 10-12 minutes until the skin becomes exceptionally crispy and deep golden brown. Periodically pour off the rendered fat into a jar.

4. 04

   Flip the breasts, add the garlic and thyme sprigs to the pan, and baste the duck skin with the hot fat for 3-4 minutes to achieve medium-rare. Transfer duck to a warm plate and let rest for 8 minutes before slicing.

5. 05

   While the meat rests, prepare the gastrique. In a clean saucepan, melt the caster sugar over medium heat without stirring until it caramelizes into a deep amber color. Carefully deglaze with the red wine vinegar, stirring until the caramel dissolves.

6. 06

   Add the stock, quartered figs, and lavender buds to the caramel. Simmer gently for 5 minutes until the sauce reduces to a glossy, syrupy consistency and the figs are soft. Remove from heat and whisk in the remaining 20g of cold butter to emulsify and add shine.

7. 07

   Slice the duck breasts on a sharp bias. Plate by creating a smooth swoop of parsnip purée, arranging the sliced duck on top, and spooning the warm fig-lavender gastrique elegantly around the plate.