Canard à la Lavande...Canard à la Lavande et Cerise avec Purée de Panais

Succulent pan-seared duck breast glazed with lavender honey, served atop a silken parsnip purée with a vibrant cherry-balsamic gastrique.

Ingredients

Cooking Instructions

1. 01

   For the Parsnip Purée: Simmer parsnips in salted water and a splash of cream until tender. Drain and blend until perfectly smooth with the remaining heavy cream and 30g of cold butter. Season with white pepper and pass through a fine-mesh chinois for a silken texture. Keep warm.

2. 02

   Prepare the Duck: Score the duck skin in a crosshatch pattern, being careful not to cut the meat. Season generously with salt. Place skin-side down in a cold stainless steel pan. Gradually increase heat to medium-low to render the fat for about 10-12 minutes until the skin is golden and crispy.

3. 03

   While duck renders, make the Cherry Gastrique: In a small saucepan, melt 1 tbsp honey until it begins to caramelize. Deglaze with red wine vinegar and reduce by half. Add the minced shallots, cherries, thyme, and duck stock. Simmer until the sauce coats the back of a spoon. Whisk in the remaining cold butter at the end for shine.

4. 04

   Finish the Duck: Increase heat to medium-high. Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare. During the last minute, brush the skin with honey mixed with crushed lavender and baste with a spoonful of the rendered fat.

5. 05

   Resting: Remove the duck from the pan and let it rest on a warm plate for at least 8 minutes. This ensures the juices redistribute for maximum tenderness.

6. 06

   Plating: Swipe a generous spoonful of parsnip purée across the plate. Slice the duck breast into 1cm thick medallions and fan over the purée. Spoon the cherry gastrique over the meat, ensuring each slice gets a cherry half. Garnish with a few lavender buds and micro-greens.