Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Sunchoke Purée and Blackberry-Cassis Gastrique

Crispy pan-seared duck breast served over a silky brown-butter sunchoke purée, accompanied by charred red chicory and a glossy blackberry-cassis gastrique.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, simmer the diced sunchokes in whole milk and 100ml water over medium heat until completely tender, about 20 minutes.

2. 02

   Transfer sunchokes to a high-speed blender with 30g butter and a pinch of salt. Blend until velvety and smooth, adding a splash of cooking liquid if needed. Pass through a fine chinois strainer and keep warm.

3. 03

   Score the duck breast skin in a tight cross-hatch pattern without piercing the flesh. Season generously with sea salt on both sides.

4. 04

   Place duck breasts skin-side down in a cold, heavy-bottomed skillet. Place over low-medium heat and render the fat slowly for 10-12 minutes until the skin becomes deep golden and ultra-crisp. Spoon out rendered fat during cooking, reserving 1 tablespoon.

5. 05

   Flip the duck breasts, add 15g butter, 2 thyme sprigs, and the star anise. Baste continuously for 2-3 minutes until internal temperature reaches 54°C (130°F) for medium-rare. Remove duck to a warm plate to rest for 8 minutes.

6. 06

   In a clean saucepan, melt 15g butter over medium heat. Sauté minced shallot until translucent. Pour in Crème de Cassis and reduce by half.

7. 07

   Add duck stock and blackberries to the saucepan. Simmer gently until reduced to a syrupy, glossy gastrique consistency. Season with salt and pepper.

8. 08

   Heat the reserved tablespoon of duck fat in a small skillet over high heat. Sear the red endive halves cut-side down for 2 minutes until lightly charred.

9. 09

   To serve, spread a swoosh of warm sunchoke purée across warmed plates. Slice the rested duck breasts on a bias and fan alongside the charred endive. Drape the blackberry-cassis gastrique over the meat and garnish with fresh thyme leaves and Fleur de sel.