Pan-Seared Magret de Canard...Pan-Seared Magret de Canard with Fig-Lavender Gastrique and Parsnip-Vanilla Velvet

An elegant French classic elevated with a fragrant lavender-honey gastrique, sweet caramelized fresh figs, and an ultra-silky parsnip-vanilla puree.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight diamond pattern, being careful not to cut into the flesh. Season generously with Maldon salt and black pepper on both sides. Allow to sit at room temperature for 15 minutes.

2. 02

   To make the Parsnip Velvet: In a medium saucepan, combine the chopped parsnips, whole milk, heavy cream, and the scraped vanilla bean seeds and pod. Simmer gently over medium-low heat until the parsnips are completely tender, about 20 minutes.

3. 03

   Remove the vanilla pod from the parsnip mixture. Transfer the parsnips and just enough cooking liquid to a high-speed blender. Add 30g of the chilled butter and blend on high until completely smooth, glossy, and velvet-like. Season with salt, pass through a fine-mesh chinois, and keep warm.

4. 04

   To make the Gastrique: In a small saucepan, heat the lavender honey over medium heat until it starts to bubble and caramelize slightly. Deglaze the pan with Sherry vinegar, stirring constantly to dissolve the honey. Add the minced shallot, dried lavender, and thyme sprigs. Reduce the liquid by half.

5. 05

   Pour the duck demi-glace into the gastrique and simmer until the sauce is glossy and thick enough to coat the back of a spoon. Strain through a fine-mesh sieve into a clean pan, discard the solids, and whisk in the remaining 20g of cold butter to emulsify. Keep warm.

6. 06

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

7. 07

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 54°C / 130°F). Transfer the duck to a warm plate and let it rest for 8 minutes before slicing.

8. 08

   While the duck rests, pour off all but 1 tablespoon of duck fat from the skillet. Sear the halved figs cut-side down over high heat for 1-2 minutes until beautifully caramelized.

9. 09

   To serve: Spoon a generous swipe of the parsnip-vanilla velvet onto each plate. Slice the rested duck breasts and fan them out alongside. Garnish with the caramelized figs, drizzle the glossy lavender gastrique over the meat, and finish with a sprinkle of Maldon sea salt.