Pan-Seared Magret de Canard...Pan-Seared Magret de Canard with Lavender-Honey Gastrique and Truffled Parsnip Purée

Exquisite pan-seared duck breast with crispy, cross-hatched skin, served alongside a velvety truffle-infused parsnip purée and finished with a delicate, aromatic lavender-honey gastrique.

Ingredients

Cooking Instructions

1. 01

   Prepare the duck: Score the fat on the duck breasts in a tight diamond pattern without cutting into the flesh. Season both sides generously with kosher salt, then let rest at room temperature for 15 minutes.

2. 02

   Make the parsnip purée: Simmer the chopped parsnips in a saucepan of salted boiling water until completely fork-tender (about 15 minutes). Drain well, then transfer to a high-performance blender. Add warm heavy cream, butter, and truffle oil. Blend on high speed until completely smooth and velvety. Season with salt to taste and keep warm.

3. 03

   Prepare the gastrique base: In a small saucepan over medium heat, combine the honey and lavender. Allow the honey to caramelize and foam slightly for 2 minutes until intensely fragrant. Deglaze the pan with sherry vinegar, scraping any bits from the bottom, and reduce by half.

4. 04

   Finish the gastrique: Add the blackberries and demi-glace to the vinegar reduction. Simmer gently for 10 minutes until the blackberries break down and the sauce coats the back of a spoon. Strain through a fine-mesh sieve, pressing on the solids to extract all flavor, and keep warm.

5. 05

   Sear the duck: Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 12-15 minutes, pouring off excess fat periodically, until the skin is deeply golden and exceptionally crispy. Increase heat to medium-high, flip the duck, add the thyme sprigs to the pan, and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 57°C / 135°F).

6. 06

   Rest and assemble: Transfer the duck to a cutting board and let rest for 8 minutes. Slice on a bias into 1/2-inch thick pieces. Spoon a generous swoosh of truffled parsnip purée onto warmed plates, fan the sliced duck over the top, and drizzle with the warm lavender-honey gastrique. Garnish the duck skin with a delicate sprinkle of Fleur de sel.