Pan-Seared Magret de Canard...Pan-Seared Magret de Canard with Cherry-Lavender Gastrique

A Michelin-star calibre dish featuring perfectly rendered duck breast, a silky parsnip purée, and a sophisticated, glossy cherry-lavender reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern using a sharp knife, taking care not to cut into the meat. Season both sides generously with fleur de sel and black pepper. Let sit at room temperature for 15 minutes.

2. 02

   To make the parsnip purée, boil the chopped parsnips in salted water until fork-tender, about 12 minutes. Drain well and transfer to a high-speed blender. Add the heavy cream, 50g of butter, and a pinch of nutmeg. Blend on high until velvety smooth. Adjust seasoning and keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Render the fat slowly for 10-12 minutes, pouring off excess liquid fat periodically, until the skin is deeply golden and extremely crispy.

4. 04

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 130°F / 54°C). Remove from pan and let rest on a warm board for 8 minutes before slicing.

5. 05

   Pour off all but 1 tablespoon of duck fat from the skillet. Add the minced shallot and cook until translucent. Deglaze the pan with the red wine, scraping up the fond. Add the halved cherries, honey, and lavender buds. Simmer until the wine is reduced by half.

6. 06

   Pour in the veal stock/demi-glace and simmer until the liquid is glossy and coats the back of a spoon. Strain the sauce through a fine-mesh chinois, pressing gently on the cherries, then return the liquid to low heat. Whisk in the remaining 30g of cold cubed butter (monter au beurre) off the heat for a brilliant shine.

7. 07

   To plate, spoon a generous swoosh of the parsnip purée onto each plate. Carve the duck breasts on the bias and fan the slices next to the purée. Spoon the warm cherry-lavender gastrique over the meat, garnish with fresh chervil, and finish with a pinch of fleur de sel.