Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Morello Cherry Gastrique & Silken Parsnip Purée

A Michelin-star calibre French classic pairing perfectly rendered, crispy-skinned duck breast with a rich, tart cherry-port reduction and an ultra-smooth, buttery parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight diamond pattern, being careful not to cut into the meat. Season both sides generously with fleur de sel and cracked black pepper. Let rest at room temperature.

2. 02

   In a small saucepan, combine the chopped parsnips, heavy cream, and whole milk. Bring to a gentle simmer over medium-low heat and cook for 15-20 minutes until the parsnips are completely tender.

3. 03

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Slowly render the fat for 10-12 minutes, spooning off excess fat as it accumulates, until the skin is deeply golden and crispy.

4. 04

   Flip the duck breasts and cook on the flesh side for 2-3 minutes for medium-rare (internal temp of 54°C/130°F). Transfer to a warm plate, tent loosely with foil, and rest for 8 minutes.

5. 05

   Strain the parsnips, reserving the cooking liquid. Transfer parsnips to a high-speed blender with 30g of butter, a pinch of nutmeg, and a splash of the cooking liquid. Blend on high until silk-sheet smooth. Season with salt and keep warm.

6. 06

   Discard all but 1 tablespoon of duck fat from the skillet. Add the sugar and red wine vinegar, simmering over medium heat until it caramelizes slightly. Deglaze with the Port wine, scraping up the browned bits.

7. 07

   Add the cherries and thyme sprigs to the skillet. Reduce the liquid by half until thick and syrupy. Remove from heat, discard thyme, and whisk in the remaining 15g of cold butter to emulsify and create a glossy gastrique.

8. 08

   Spoon a generous pool of parsnip purée onto the center of each plate. Slice the rested duck breasts on a bias and fan over the purée. Spoon the Morello cherry gastrique elegantly over the duck and serve immediately.