Canard à la Lavande...Canard à la Lavande et Mousseline de Panais

Lavender-honey glazed duck breast served over silken parsnip purée with a cherry-shallot gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the fat of the duck breasts in a fine crosshatch pattern, being careful not to cut into the flesh. Season the skin side heavily with fleur de sel.

2. 02

   Place the duck breasts skin-side down in a cold, dry stainless steel pan. Turn heat to medium-low and render the fat slowly for 12-15 minutes until the skin is deep gold and shatter-crisp. Pour off excess fat periodically.

3. 03

   While duck renders, simmer parsnips in the heavy cream and a pinch of salt until tender. Transfer to a high-speed blender with the butter and process until a 'silk' consistency is achieved. Keep warm.

4. 04

   In a small saucepan, sauté the minced shallots in 1 tsp of duck fat until translucent. Add the vinegar, port, and cherries. Reduce over medium heat until the liquid is syrupy and coats the back of a spoon.

5. 05

   Flip the duck breasts and cook for 2-3 minutes for medium-rare. During the last minute, glaze the skin with a mixture of honey and crushed lavender. Remove from heat and rest for 8 minutes on a warm plate.

6. 06

   To plate, create a smooth swipe of parsnip silk on each plate. Carve the duck into thick slices and fan over the purée. Drizzle the cherry gastrique around the plate and finish with a touch more lavender and fleur de sel.