Pan-Seared Magret de Canard...Pan-Seared Magret de Canard with Cherry-Port Gastrique & Vanilla Parsnip Purée

An exquisite French classic featuring perfectly rendered duck breast paired with a velvety, vanilla-infused parsnip purée and a tart-sweet cherry reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously on both sides with kosher salt and let sit at room temperature for 20 minutes.

2. 02

   In a medium saucepan, combine the chopped parsnips, heavy cream, milk, 30g of unsalted butter, and the scraped vanilla bean pod and seeds. Simmer gently over medium-low heat for 20 minutes, or until the parsnips are completely tender.

3. 03

   Remove the vanilla pod from the parsnip mixture. Transfer the parsnips and liquid to a high-powered blender and process until completely smooth. Season with salt to taste, pass through a fine chinois for an ultra-velvety texture, and keep warm.

4. 04

   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, pouring off excess fat as it accumulates, until the skin is deeply golden and crispy.

5. 05

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

6. 06

   While the duck rests, make the gastrique. In a clean saucepan, combine the sugar and red wine vinegar. Bring to a boil and cook until it forms a light caramel. Deglaze with the Port wine, scraping up any bits, and reduce by half.

7. 07

   Add the duck stock and thyme sprig to the gastrique. Simmer until the sauce reduces to a syrup consistency that coats the back of a spoon. Stir in the halved cherries and simmer for 2 minutes. Remove from heat, discard the thyme, and whisk in the remaining 15g of cold butter for a glossy finish.

8. 08

   To serve, slice the duck breast on a bias. Spoon a generous pool of vanilla parsnip purée onto the plates. Arrange the sliced duck alongside, spoon the cherry-port gastrique over the meat, and garnish with Fleur de sel, freshly cracked black pepper, and fresh chervil.