Canard Rôti à la...Canard Rôti à la Lavande, Mousseline de Panais et Réduction de Banyuls

Crisp-skinned Moulard duck breast lacquered with wild lavender honey and crushed coriander, paired with a velvety tonka bean-infused parsnip mousseline, sautéed golden chanterelles, and an opulent Banyuls wine reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the mousseline: Simmer parsnips in salted water until knife-tender (about 15 minutes). Drain thoroughly and pass through a fine tamis or blend in a high-speed blender with warm heavy cream, grated tonka bean, and 40g of cold butter until ultra-silky. Season with fine sea salt and hold warm in a siphon or covered bain-marie.

2. 02

   Score the duck skin in a tight crosshatch diamond pattern, ensuring not to pierce the meat. Season generously on all sides with fine salt.

3. 03

   Place duck breasts skin-side down in a cold, dry carbon steel or cast-iron skillet over low-medium heat. Slowly render the fat for 10-12 minutes, periodically pouring off excess liquid gold duck fat, until the skin is mahogany and extremely crisp.

4. 04

   Flip the breasts and sear the flesh side for 2 minutes. Brush the skin side with lavender honey and sprinkle with crushed coriander. Transfer skillet to a 180°C (350°F) oven for 3-4 minutes until internal temperature registers 54°C (129°F) for medium-rare. Rest on a warm wire rack for 8 minutes before slicing.

5. 05

   In a sauté pan, heat 1 tablespoon of rendered duck fat over high heat. Add chanterelles and sauté for 3 minutes until tender and edges are lightly caramelized. Stir in one brunoised shallot, 1 sprig of thyme, and a knob of butter. Sauté 1 minute more; season and set aside.

6. 06

   For the reduction: In the duck skillet (wiped clean of excess fat), sweat the remaining shallot and thyme over medium heat. Deglaze with Banyuls wine, scraping up the caramelized fond, and reduce by three-quarters. Pour in the demi-glace and simmer until sauce coats the back of a spoon. Whisk in 20g cold butter off heat for gloss; strain through a chinois.

7. 07

   To plate: Draw a smooth crescent of tonka parsnip mousseline across warm slate plates. Carve duck breasts into thick, elegant slices and fan atop the purée. Cluster the glazed chanterelles alongside, then finish by spooning the glossy Banyuls jus around the duck and garnishing with flaky sea salt.