Pan-Seared Magret de Canard...Pan-Seared Magret de Canard with Foie Gras and Sour Cherry-Port Reduction

An exquisite, multi-layered French masterpiece featuring perfectly scored, crispy-skinned duck breast and luxurious seared foie gras, balanced by a tart sour cherry-port reduction and a silky vanilla-infused parsnip purée.

Ingredients

Cooking Instructions

1. 01

   For the purée: Boil the chopped parsnips in salted water until completely tender (about 15 minutes). Drain well and transfer to a high-powered blender. Add the heavy cream, butter, and scraped vanilla seeds. Blend on high until completely smooth, then pass through a fine-mesh chinois. Keep warm.

2. 02

   Prepare the duck: Score the fat of the duck breasts in a tight crosshatch pattern, being careful not to cut into the flesh. Season generously on both sides with Fleur de sel and black pepper.

3. 03

   Cook the duck: Place the breasts skin-side down in a cold, dry skillet over medium-low heat. Cook for 10-12 minutes to slowly render the fat, pouring off excess fat as it accumulates, until the skin is deeply golden and crispy. Turn the breasts over and cook for 3 more minutes for medium-rare. Transfer to a warm plate and let rest for 8 minutes.

4. 04

   Make the reduction: Pour off all but 1 tablespoon of duck fat from the pan. Sauté the minced shallot over medium heat for 2 minutes until translucent. Deglaze the pan with the ruby Port wine, scraping up the browned bits. Add the thyme sprigs and reduce the liquid by half.

5. 05

   Finish the sauce: Stir in the veal demi-glace and sour cherries. Simmer gently for 5 minutes until the sauce achieves a glossy, syrupy consistency that coats the back of a spoon. Season with salt and pepper to taste; keep warm.

6. 06

   Sear the foie gras: Heat a small, dry skillet over high heat until smoking. Season the cold foie gras slices with Fleur de sel. Sear for 30 seconds on each side until a deep amber crust forms. Drain immediately on paper towels.

7. 07

   Assemble and serve: Swipe a generous spoonful of vanilla-parsnip purée across each warmed plate. Slice the rested duck breast on the bias and fan it alongside the purée. Drape a slice of seared foie gras over the duck. Spoon the warm sour cherry-port reduction elegantly around the dish. Garnish with a sprig of fresh thyme.