Canard aux Figues et...Canard aux Figues et à la Lavande

Pan-seared duck breast with a delicate lavender-honey gastrique, silky parsnip-vanilla purée, and caramelized fresh figs.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season generously with kosher salt and pepper, then let sit at room temperature for 15 minutes.

2. 02

   In a medium saucepan, boil the chopped parsnips in salted water until fork-tender. Drain well, then transfer to a high-speed blender. Add the warm heavy cream, 30g of butter, and the scraped seeds from the vanilla bean. Blend until exceptionally smooth and velvety. Season to taste and keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet. Turn the heat to medium-low. Render the fat slowly for 10-12 minutes, regularly pouring off the excess fat, until the skin is deeply golden and crispy.

4. 04

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temp of 57°C / 135°F). Remove the duck from the pan and let it rest on a warm plate for 10 minutes before carving.

5. 05

   For the gastrique, melt the honey with the lavender buds in a clean saucepan over medium heat until it starts to caramelize and turn amber. Deglaze with sherry vinegar, reducing it by half. Pour in the duck stock and thyme, then simmer until the sauce thickens to a syrupy consistency. Strain, then whisk in the remaining 20g of cold butter off the heat to create a glossy emulsion.

6. 06

   Sear the halved figs cut-side down in a splash of the rendered duck fat for 1-2 minutes until beautifully caramelized.

7. 07

   To serve, swipe a generous spoonful of the parsnip-vanilla purée across the plate. Slice the duck breast on the bias and fan it alongside the purée. Arrange the caramelized figs, drizzle with the lavender-honey gastrique, and finish with a sprinkle of Fleur de sel.