Roasted Duck Breast with...Roasted Duck Breast with Vanilla-Parsnip Silk, Morels, and Blackberry-Vin Jaune Jus

A sophisticated French harmony featuring pan-roasted duck breast with crisp skin, rested on velvety Tahitian vanilla-infused parsnip purée, earthy spring morels, and a glossy blackberry and Vin Jaune pan reduction.

Ingredients

Cooking Instructions

1. 01

   For the Parsnip Silk: In a heavy saucepan, combine sliced parsnips, milk, heavy cream, vanilla seeds, and scraped pod with a pinch of sea salt. Simmer gently over medium-low heat for 18–20 minutes until parsnips are completely tender. Discard the pod, transfer solids and half the liquid to a high-speed blender with 25g cold butter, and blend until completely smooth and satiny. Pass through a fine chinois, adjust seasoning, and keep warm.

2. 02

   Prepare the Duck: Score the duck fat in a tight diamond pattern without piercing the flesh. Season generously with fine sea salt and freshly cracked pepper. Place the duck skin-side down in a cold cast-iron skillet and turn the heat to medium-low to slowly render the fat (approx. 10–12 minutes) until deeply golden and crisp.

3. 03

   Sear and Rest: Flip the duck to flesh-side down, add 1 sprig of thyme, and sear for 2–3 minutes for medium-rare (internal temperature 54°C / 130°F). Transfer breasts to a warm plate and rest for 8 minutes before carving.

4. 04

   Sauté the Morels: Pour off most of the rendered duck fat from the skillet, leaving 1 tablespoon. Add half the minced shallot and the morels over medium heat. Sauté with 15g butter and remaining thyme for 3–4 minutes until tender and fragrant. Season with Fleur de Sel and set aside.

5. 05

   Blackberry-Vin Jaune Reduction: In a small sauté pan, sweat the remaining shallot in 1 teaspoon of duck fat. Deglaze with Vin Jaune, scraping up fond, and reduce by half. Add the demi-glace and fresh blackberries, gently crushing half of them to release color and tartness. Simmer until sauce coats the back of a spoon. Whisk in the final 20g of cold cubed butter off the heat (monter au beurre) and strain lightly if desired.

6. 06

   Plating: Spoon an elegant swoop of warm vanilla-parsnip silk across each warmed plate. Slice each duck breast into medallions on a bias and fan out across the purée. Arrange sautéed morels alongside, spoon the glossy blackberry-Vin Jaune jus around the duck, and finish with a pinch of Fleur de Sel and micro herbs.