Canard de Barbarie au...Canard de Barbarie au Miel de Lavande et Figues Rôties

Pan-seared duck breast with a crisp, scored skin, served alongside a silky parsnip-vanilla purée, caramelized roasted figs, and a rich lavender-infused honey gastrique.

Ingredients

Cooking Instructions

1. 01

   For the purée, combine the chopped parsnips, heavy cream, milk, and the scraped vanilla bean seeds and pod in a medium saucepan. Simmer over medium-low heat for 15 minutes, or until the parsnips are completely tender.

2. 02

   Discard the vanilla pod. Transfer the parsnips and liquid to a high-powered blender. Add 30g of cold butter and blend on high until completely smooth and velvety. Season with salt and keep warm.

3. 03

   To make the gastrique, heat the lavender honey in a small saucepan over medium heat until it begins to caramelize and turn a deep amber color. Immediately deglaze with the sherry vinegar, swirling the pan to dissolve the honey.

4. 04

   Add the duck stock and thyme sprig to the gastrique. Reduce the heat and simmer until the liquid reduces by half and coats the back of a spoon. Strain through a fine-mesh sieve and keep warm.

5. 05

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

6. 06

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat. Cook for 10-12 minutes, pouring off excess fat periodically, until the skin is deeply golden and ultra-crisp.

7. 07

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Remove from the pan and let rest on a warm plate for 8 minutes before slicing.

8. 08

   In a separate clean pan, melt the remaining 15g of butter. Place the halved figs cut-side down and sear for 2 minutes until caramelized and slightly softened.

9. 09

   To plate, slice the duck breasts thinly on a bias. Spoon a generous swoosh of parsnip purée onto each plate, arrange the duck slices and caramelized figs on top, and drizzle with the lavender-honey gastrique. Garnish with Fleur de sel.