Canard Rôti au Miel...Canard Rôti au Miel de Forêt et Gastrique de Cerises Noires

Pan-seared Magret duck breast glazed with spiced forest honey, served over a silken parsnip purée with a tart black cherry gastrique and toasted hazelnuts.

Ingredients

Cooking Instructions

1. 01

   For the Parsnip Silk: Simmer parsnips in heavy cream and a pinch of salt until tender. Transfer to a high-speed blender and process until completely smooth. Pass through a fine-mesh chinois and keep warm.

2. 02

   Prepare the Duck: Score the duck skin in a fine crosshatch pattern without piercing the flesh. Season generously with salt and pepper.

3. 03

   Render: Place duck breasts skin-side down in a cold stainless steel skillet. Turn heat to medium-low. Render the fat for 10-12 minutes, draining excess fat periodically, until the skin is golden and ultra-crisp.

4. 04

   The Gastrique: In a small saucepan, melt honey until bubbling. Add star anise and deglaze with red wine vinegar. Reduce by half, then add the cherries and any accumulated juices. Simmer for 3 minutes until syrupy. Whisk in 20g of cold butter to emulsify.

5. 05

   Finish the Duck: Flip the duck breasts and sear the flesh side for 2 minutes. Brush the skin with a teaspoon of honey and finish in a 200°C oven for 3-4 minutes for medium-rare (internal temp 52°C). Rest for 8 minutes.

6. 06

   Plating: Spoon a vibrant swipe of parsnip silk onto warmed plates. Carve the duck into thick slices and arrange atop the purée. Spoon the cherry gastrique over the meat, garnish with crushed hazelnuts and micro-herbs.