Canard Poêlé aux Cerises...Canard Poêlé aux Cerises à l'Armagnac et Mousseline de Topinambour

Crisp-skinned duck breast paired with a velvety sunchoke silk, caramelized red endive, and a glossy duck jus infused with dark cherries and Armagnac.

Ingredients

Cooking Instructions

1. 01

   For the sunchoke silk: Simmer peeled sunchokes in salted water until knife-tender (15 mins). Drain well and blend in a high-powered blender with 30g butter and heavy cream until completely smooth. Pass through a fine tamis sieve and season with fine sea salt and white pepper. Keep warm.

2. 02

   For the chicory: Melt 15g butter in a small skillet over medium heat. Place endive halves cut-side down, season with salt, and caramelize until golden brown (4 mins). Add 30ml water, cover with a parchment cartouche, and braise until tender (6 mins). Set aside.

3. 03

   For the duck: Season scored duck breasts generously with sea salt. Place skin-side down in a cold stainless steel pan over medium-low heat. Slowly render fat for 10-12 minutes, pouring off excess rendered fat periodically, until skin is deep golden and ultra-crisp.

4. 04

   Flip duck breasts, add garlic cloves, thyme sprigs, and 15g butter to the pan. Baste continuously for 2-3 minutes until internal temperature reaches 54°C (129°F) for medium-rare. Transfer duck to a warm wire rack to rest for 8 minutes.

5. 05

   For the jus: Degrease the pan, return to medium-high heat, and deglaze with Armagnac, carefully flambéing off the alcohol. Pour in duck stock and dark cherry halves. Reduce rapidly until thick, glossy, and coating the back of a spoon (6-8 mins). Swirl in remaining 20g cold butter off the heat to mount the sauce.

6. 06

   Assembly: Slice resting duck breasts on a sharp diagonal angle. Swoop warm sunchoke silk across heated service plates. Arrange sliced duck alongside caramelized chicory. Spoon the glossy cherry-Armagnac sauce over duck cutlets and garnish with Maldon sea salt.