Canard aux Lavande et...Canard aux Lavande et Topinambours

Exquisite pan-seared Magret duck breast served over a silky sunchoke purée, drizzled with a fragrant lavender-honey gastrique and crowned with crispy sunchoke chips.

Ingredients

Cooking Instructions

1. 01

   Reserve 1 small sunchoke and slice it paper-thin on a mandoline for the chips. Place the remaining chopped sunchokes in a saucepan with the heavy cream, a pinch of salt, and just enough water to cover them. Simmer over medium heat for 20 minutes until completely tender.

2. 02

   Transfer the cooked sunchokes and cream to a high-speed blender. Add 30g of cold butter and blend on high until velvety smooth. Adjust seasoning with salt, pass through a fine-mesh chinois for a perfect Michelin-standard texture, and keep warm.

3. 03

   Heat canola oil in a small saucepan to 160°C (320°F). Fry the reserved paper-thin sunchoke slices until they are golden and crispy. Drain on paper towels and immediately season with salt.

4. 04

   For the gastrique, melt the honey in a small saucepan over medium heat until it begins to caramelize and turn deep amber. Carefully deglaze with sherry vinegar, reducing the liquid by half. Pour in the duck stock and lavender buds, simmering until reduced to a glossy, syrupy glaze. Strain out the lavender, whisk in 10g of cold butter to emulsify, and keep warm.

5. 05

   Score the duck breast skin in a tight diamond pattern, being careful not to cut into the flesh. Season both sides generously with salt and pepper.

6. 06

   Place the duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low. Allow the fat to render slowly for 8-10 minutes, discarding excess fat as it accumulates, until the skin is exceptionally thin, crisp, and mahogany brown.

7. 07

   Flip the duck breasts. Toss the garlic, thyme, and remaining 10g of butter into the pan. Baste the duck with the foaming butter for 2-3 minutes until the internal temperature reaches 52°C (125°F) for medium-rare. Transfer to a warm board and rest for 8 minutes before slicing.

8. 08

   To plate, spoon a generous pool of sunchoke purée in the center of warm plates. Slice each duck breast into clean medallions and fan them over the purée. Drizzle the warm lavender-honey gastrique around the plate, and garnish elegantly with the crispy sunchoke chips.