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

An elegant, Michelin-caliber French classic pairing perfectly rendered Magret duck breast with a complex, aromatic berry reduction and a silky, vanilla-kissed parsnip purée.

Ingredients

Cooking Instructions

1. 01

   For the purée: In a medium saucepan, combine the chopped parsnips, heavy cream, milk, and the scraped vanilla bean (seeds and pod). Bring to a gentle simmer over medium-low heat. Cover and cook for 20 minutes, or until the parsnips are completely tender.

2. 02

   For the duck prep: Score the skin of the duck breasts in a fine crosshatch diamond pattern, being careful not to cut into the meat. Season both sides generously with sea salt and freshly cracked white pepper. Let rest at room temperature for 15 minutes.

3. 03

   For the gastrique: In a small saucepan, melt 10g of butter over medium heat. Add the minced shallot and cook until translucent. Add the honey and allow it to bubble and caramelize slightly for 2 minutes. Pour in the sherry vinegar to deglaze, scraping up any browned bits.

4. 04

   Add the red wine, duck stock, blackberries, and lavender to the gastrique. Bring to a boil, then reduce heat and simmer until the liquid reduces by half and coats the back of a spoon. Strain through a fine-mesh chinois, pressing the berries to extract flavor. Return the strained sauce to low heat and whisk in 20g of cold butter to emulsify. Season with salt and set aside.

5. 05

   For the duck searing: Place the duck breasts, skin-side down, in a cold skillet. Place over medium-low heat. This slow process renders the fat, making the skin ultra-crispy. Render for 10-12 minutes, pouring off excess fat as it accumulates. Once the skin is deep golden brown and crispy, flip and sear the flesh side for 2-3 minutes for medium-rare. Transfer to a warm plate and let rest for 8-10 minutes.

6. 06

   Finish the purée: Remove the vanilla pod from the parsnip mixture. Transfer the parsnips and liquid to a high-speed blender. Add the remaining 50g of butter and blend on high until completely smooth, silky, and glossy. Season to taste with sea salt.

7. 07

   Plating: Slice the rested duck breasts at an angle. Spoon a generous amount of the warm vanilla-parsnip purée onto each plate. Arrange the duck slices over the purée. Drizzle the warm lavender-blackberry gastrique around the plate. Garnish with halved fresh blackberries and micro-herbs if desired.