Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Spiced Cherry Gastrique and Parsnip Silk

A masterclass in French culinary balance: succulent, crispy-skinned Magret duck paired with a tart-sweet cherry gastrique and an ultra-smooth, buttery parsnip purée.

Ingredients

Cooking Instructions

1. 01

   In a heavy-bottomed saucepan, combine the chopped parsnips, heavy cream, and whole milk. Simmer gently over medium-low heat until the parsnips are completely tender and yield to a fork, about 20 minutes. Drain, reserving the cooking liquid.

2. 02

   Transfer the warm parsnips to a high-speed blender. Blend on high while slowly drizzling in just enough of the reserved cooking liquid to form a perfectly smooth vortex. Gradually blend in the cold, cubed butter one piece at a time to emulsify. Season with salt, white pepper, and a pinch of nutmeg. Pass through a fine-mesh chinois for a silky texture; keep warm.

3. 03

   Pat the duck breasts completely dry. Score the skin in a tight, diagonal crosshatch pattern, being careful not to cut into the flesh. Season generously on both sides with fleur de sel and cracked black pepper.

4. 04

   Place the duck breasts, skin-side down, in a cold, dry skillet. Place over medium-low heat to slowly render the fat. Pour off excess duck fat periodically to keep the skin contact direct. Cook for 8-10 minutes until the skin is deeply golden and shattered-crisp.

5. 05

   Flip the duck breasts to the flesh side and sear for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Transfer the duck to a warm plate and let it rest for 8-10 minutes before slicing.

6. 06

   While the duck rests, discard all but 1 tablespoon of duck fat from the skillet. Add the sugar and red wine vinegar, stirring over medium heat until the sugar dissolves and caramelizes into a glossy, light amber syrup.

7. 07

   Deglaze the skillet with the duck stock, adding the halved cherries, star anise, and thyme sprig. Simmer until the liquid reduces by half, thickens to a syrup consistency that coats the back of a spoon, and the cherries soften. Remove the star anise and thyme.

8. 08

   To serve, spoon a generous pool of parsnip silk onto the center of each plate. Slice the rested duck breast on a bias and fan it over the purée. Spoon the glossy cherry gastrique and cooked cherries around the duck. Garnish elegantly with fresh chervil leaves.