Canard Rôti au Miel...Canard Rôti au Miel de Lavande, Mousseline de Panais et Réduction de Cassis

Crispy-skinned pan-roasted duck breast glazed with lavender blossom honey, served alongside a silky parsnip mousseline, butter-poached chanterelles, and an opulent blackcurrant-port reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Parsnip Mousseline: Simmer diced parsnips in lightly salted water and 50ml of cream until completely tender (about 18 minutes). Drain well and transfer to a high-speed blender with the remaining 100ml warm cream and 50g cold butter. Blend until ultra-smooth, pass through a fine-mesh tamis, season with white pepper and fleur de sel, and keep warm.

2. 02

   Score and Prep the Duck: Score the duck breast skin in a tight diamond lattice pattern, being careful not to cut into the meat. Season generously with fine sea salt on all sides.

3. 03

   Render and Sear the Duck: Place the duck breasts skin-side down in a cold, heavy stainless steel or cast-iron skillet. Turn heat to medium-low to slowly render out fat for 10-12 minutes, spooning away excess fat periodically. Once the skin is deep golden and ultra-crisp, flip and cook meat-side down for 3-4 minutes to achieve medium-rare (core temperature 54°C/130°F).

4. 04

   Glaze and Rest: Brush the crispy skin with 2 tbsp of lavender honey during the final 30 seconds of cooking. Remove the duck from heat and allow to rest on a warm wire rack for 8-10 minutes before slicing.

5. 05

   Sauté Chanterelles: In a separate pan, melt 20g of butter over medium heat. Sauté minced shallot and chanterelles with 2 sprigs of thyme until tender and fragrant (about 4 minutes). Season with fleur de sel.

6. 06

   Make the Cassis Reduction: Deglaze the duck pan (drain excess fat first) with sherry vinegar, crème de cassis, and 1 tbsp lavender honey, scraping fond from the bottom. Add duck demi-glace and remaining thyme sprigs; reduce by half until glossy and coating the back of a spoon. Off the heat, vigorously whisk in the remaining 50g cold cubed butter to mount the sauce (monter au beurre).

7. 07

   Plating: Swipe a generous spoonful of silky parsnip mousseline across each pre-warmed plate. Carve each duck breast into thick diagonal slices and fan alongside the purée. Garnish with sautéed chanterelles and finish with a deliberate drizzle of the glossy cassis reduction and a pinch of Fleur de sel.