Canard Rôti à la...Canard Rôti à la Lavande et Mousseline de Panais

Pan-seared magret de canard glazed with a fragrant lavender-honey gastrique, served over a velvety parsnip silk and cognac-macerated cherries.

Ingredients

Cooking Instructions

1. 01

   Score the duck skin in a fine crosshatch pattern, being careful not to cut into the meat. Season generously with sea salt and allow to reach room temperature.

2. 02

   Boil parsnips in salted water until very tender. Drain well and process in a high-speed blender with heavy cream and 30g of butter until completely smooth. Pass through a fine-mesh chinois for a silky texture and keep warm.

3. 03

   Place duck breasts skin-side down in a cold stainless steel skillet. Turn heat to medium-low to slowly render the fat for 10-12 minutes until the skin is deep golden and ultra-crispy. Periodically spoon off excess fat.

4. 04

   Turn the heat to medium-high. Flip the duck and sear the flesh side for 3 minutes for medium-rare (internal temp 52°C/125°F). Remove from pan and rest on a warm plate for 10 minutes.

5. 05

   In a small saucepan, simmer the lavender honey and red wine vinegar over medium heat. Reduce by half until it reaches a syrupy gastrique consistency.

6. 06

   In a clean pan, sauté the cherries with thyme sprigs for 2 minutes. Deglaze with cognac and flambé carefully. Once the flame dies, whisk in the remaining 20g of butter to create a glossy pan sauce.

7. 07

   To plate, swipe a generous spoonful of parsnip mousseline across the plate. Carve the duck into thick slices and fan over the puree. Drizzle with the lavender gastrique and spoon the cognac cherries around the duck. Finish with Fleur de Sel.