Canard Rôti aux Mûres...Canard Rôti aux Mûres et à la Lavande

An elegant modern French masterpiece featuring pan-seared duck breast with a crisp, scored skin, served over a velvety parsnip-vanilla bean purée, drizzled with a rich blackberry-port wine gastrique infused with wild lavender.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with sea salt and let rest at room temperature for 15 minutes.

2. 02

   In a medium saucepan, combine the chopped parsnips, heavy cream, whole milk, and the scraped seeds and pod of the vanilla bean. Bring to a gentle simmer over medium-low heat and cook until the parsnips are completely tender, about 20 minutes.

3. 03

   Discard the vanilla pod. Transfer the tender parsnips and cooking liquid to a high-speed blender and purée until perfectly smooth. Gradually add the cold cubed butter while blending to create a glossy emulsion. Season with sea salt, then pass through a fine-mesh chinois for a silky texture. Keep warm.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the fat for 12 to 15 minutes, pouring off excess fat as it accumulates, until the skin is golden brown and exceptionally crisp.

5. 05

   Turn the breasts over and cook the flesh side for 2 to 3 minutes for a perfect medium-rare (internal temperature of 54°C/130°F). Transfer to a warm plate and let rest for 8 to 10 minutes before slicing.

6. 06

   Pour off all but 1 tablespoon of duck fat from the skillet. Add the minced shallot and sauté over medium heat for 2 minutes until translucent. Add the honey and allow it to lightly caramelize for 1 minute.

7. 07

   Deglaze the skillet with the red wine vinegar and Port wine, scraping up any fond. Add the blackberries, culinary lavender, and chicken stock. Simmer gently for 8 to 10 minutes until the blackberries break down and the sauce reduces to a syrupy, glossy consistency. Strain through a fine sieve, pressing lightly on the solids, and season to taste.

8. 08

   To plate, spoon a generous pool of the warm vanilla-parsnip purée onto the center of each plate. Slice the rested duck breasts on the bias and arrange elegantly over the purée. Drizzle the warm lavender-blackberry gastrique around the plate and garnish with fresh halved blackberries and chervil leaves.