Canard Rôti aux Morilles,...Canard Rôti aux Morilles, Mousseline de Panais et Jus au Vin Jaune

Crisp-skinned pan-roasted duck breast paired with a velvety tonka-scented parsnip mousseline, glazed spring morels, and a rich Vin Jaune reduction.

Ingredients

Cooking Instructions

1. 01

   Simmer the diced parsnips in salted water until knife-tender (about 15 minutes). Drain thoroughly, then blend in a high-speed blender with warm heavy cream, 30g of chilled butter, and a microplane grating of tonka bean until satin-smooth. Pass through a fine tamis sieve and keep warm.

2. 02

   Pat the duck breasts completely dry. Score the skin in a fine crosshatch pattern without piercing the meat. Season generously with fine sea salt.

3. 03

   Place duck breasts skin-side down into a cold, heavy-bottomed stainless steel pan over low-medium heat. Slowly render the subcutaneous fat for 10-12 minutes, spooning away excess fat, until the skin is deep golden and ultra-crisp.

4. 04

   Flip the breasts, add crushed garlic, thyme, and 20g of butter to the pan. Baste continuously for 3-4 minutes until the core reaches 52°C (125°F) for medium-rare. Transfer to a wire rack in a warm spot to rest for 8 minutes.

5. 05

   Discard pan fat (reserve for other use), return the pan to medium heat, and sauté the shallots and morels for 3 minutes until tender. Deglaze with the Vin Jaune, scraping up the caramelized fond, and reduce by two-thirds.

6. 06

   Add the duck demi-glace and simmer until the sauce coats the back of a spoon. Off the heat, whisk in the remaining 30g of cold cubed butter to mount (monter au beurre), seasoning with Kampot pepper and fleur de sel.

7. 07

   Carve the rested duck breasts lengthwise. Swipe the parsnip mousseline across warm ceramic plates, arrange the carved duck alongside, garnish with glazed morels, and nappe with the glossy Vin Jaune reduction. Finish with fleur de sel.