Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Spiced Cherry Gastrique & Parsnip-Vanilla Purée

A sophisticated French masterpiece featuring perfectly seared duck breast with ultra-crispy skin, paired with a velvety parsnip purée infused with real vanilla bean, and finished with a rich, complex spiced cherry gastrique.

Ingredients

Cooking Instructions

1. 01

   To prepare the Parsnip Purée, boil the chopped parsnips in salted water for 15 minutes or until completely tender. Drain well, then transfer to a high-speed blender. Add the heavy cream, 25g of unsalted butter, and the scraped vanilla bean seeds. Blend on high until completely smooth and velvety. Season with salt to taste, pass through a fine-mesh chinois for ultimate refinement, and keep warm.

2. 02

   Score the skin of the duck breasts in a tight crosshatch pattern, making sure to cut through the fat but not into the meat. Season both sides generously with kosher salt and cracked black pepper.

3. 03

   Place the duck breasts skin-side down in a cold, dry stainless steel skillet over medium-low heat. Slowly render the fat for 8-10 minutes, pouring off the rendered fat periodically into a bowl, until the skin is thin, golden-brown, and extremely crispy.

4. 04

   Turn the breasts over and cook the flesh side for 2-3 minutes until medium-rare (an internal temperature of 57°C / 135°F). Remove the duck from the pan and let it rest on a warm plate for 8-10 minutes before slicing.

5. 05

   To make the Gastrique, heat the honey in a clean saucepan over medium heat until it turns a light amber color and begins to caramelize. Carefully deglaze the pan with the red wine vinegar and Port wine, scraping up any caramelized honey.

6. 06

   Add the minced shallot, star anise, and pitted cherries to the pan. Reduce the liquid by half, then pour in the duck stock. Simmer gently until the sauce reduces to a syrup-like consistency that coats the back of a spoon. Remove from heat, discard the star anise, and whisk in the remaining 25g of cold butter to emulsify and create a glossy finish.

7. 07

   In a small sauté pan, heat 1 tablespoon of the reserved duck fat. Quickly sauté the Swiss chard leaves for 1-2 minutes until just wilted. Season lightly with salt.

8. 08

   To plate, swipe a generous spoonful of the warm parsnip-vanilla purée across each heated plate. Slice the rested duck breasts on the bias and fan them over the purée. Arrange the wilted chard alongside. Spoon the rich cherry gastrique and whole cherries over the duck. Garnish with a sprinkle of Fleur de sel and serve immediately.