Canard aux Figues et...Canard aux Figues et Lavande

A sophisticated French classic featuring perfectly seared duck breast with crispy, scored skin, served alongside a velvety parsnip-vanilla purée, caramelized fresh figs, and a refined lavender-infused honey gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the fat on the duck breasts in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with fleur de sel and black pepper; set aside at room temperature.

2. 02

   Prepare the purée: Boil the chopped parsnips in salted water until fork-tender (about 15 minutes). Drain well, then transfer to a high-speed blender. Add the heavy cream, 30g of butter, and the scraped vanilla bean seeds. Blend on high until ultra-smooth and velvety. Season to taste and keep warm.

3. 03

   Prepare the gastrique: In a small saucepan, combine the lavender honey and culinary lavender buds. Heat over medium until caramelized and bubbling. Deglaze the pan with sherry vinegar, stirring to dissolve the honey. Add the duck stock and thyme sprigs. Simmer until reduced by half to a syrupy glaze, then strain through a fine mesh sieve and keep warm.

4. 04

   Cook the duck: Place the duck breasts skin-side down in a cold, dry skillet 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.

5. 05

   Flip the duck breasts, add the remaining 20g of butter and crushed garlic to the pan, and spoon the melted butter over the meat for 2-3 minutes until a medium-rare state is achieved (internal temp 54°C/130°F). Transfer to a warm plate and let rest for 8 minutes before slicing.

6. 06

   In the same skillet with a splash of remaining duck fat, sear the halved figs cut-side down for 2 minutes until caramelized and slightly softened.

7. 07

   To plate: Spoon a generous swipe of the parsnip-vanilla purée onto each plate. Thinly slice the rested duck breasts and fan them over the purée. Arrange the caramelized figs alongside, and drizzle the warm lavender-honey gastrique elegantly over the duck and around the plate.