Pan-Seared Magret de Canard...Pan-Seared Magret de Canard with Cherry-Port Reduction and Parsnip Mousseline

An elegant French classic featuring perfectly rendered duck breast, a velvety parsnip purée, and a rich, glossy port wine and cherry reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the meat. Season generously with sea salt and black pepper on both sides, then let rest at room temperature for 15 minutes.

2. 02

   To make the mousseline, simmer the chopped parsnips in salted water until fork-tender (about 15 minutes). Drain well, then transfer to a high-speed blender with the heavy cream and 25g of cold butter. Blend on high speed until completely smooth, pass through a fine-mesh chinois for a velvety texture, and season to taste.

3. 03

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 10-12 minutes until the skin is deeply golden and crispy. Periodically pour off the rendered fat into a jar (save for future use).

4. 04

   Flip the duck breasts and sear the meat side for 2-3 minutes, basting with a spoonful of the remaining fat, until an internal temperature of 54°C (130°F) is reached for medium-rare. Transfer the duck to a warm plate and let it rest for 10 minutes.

5. 05

   In the same skillet, leave 1 tablespoon of duck fat and discard the rest. Sauté the minced shallots and smashed garlic over medium heat for 2 minutes until translucent. Pour in the Port wine, scraping up any browned bits from the bottom of the pan, and add the star anise. Simmer until the wine is reduced by half.

6. 06

   Pour in the veal demi-glace, halved cherries, and thyme sprigs. Simmer gently until the sauce thickens to a rich, syrupy consistency. Remove from the heat, discard the thyme, garlic, and star anise, then swirl in the remaining 25g of cold butter to create a glossy emulsion. Season with salt to taste.

7. 07

   To serve, slice the rested duck breast on a bias. Spoon a generous pool of warm parsnip mousseline onto the plate, fan the sliced duck on top, and elegantly drape the cherry-port reduction and cherries over the meat.