L’Éclat de Canard à...L’Éclat de Canard à la Lavande et Cerises Noires

Pan-seared Magret duck breast finished with a delicate lavender honey glaze, served over a velvet celeriac mousseline and finished with a rich Port-infused black cherry reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Celeriac Mousseline: Boil the celeriac cubes in salted water until very tender (approx. 15-20 mins). Drain and process in a high-speed blender with the heavy cream and 20g of butter until perfectly smooth. Season with salt and white pepper, then pass through a fine-mesh chinois for a silky texture. Keep warm.

2. 02

   Prepare the Duck: Score the duck skin in a fine diamond pattern, being careful not to cut into the meat. Season both sides generously with fleur de sel and cracked black pepper.

3. 03

   Render the Fat: Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low and allow the fat to render slowly for about 8-10 minutes until the skin is deep golden and crisp. Drain excess fat frequently.

4. 04

   Sear and Glaze: Increase heat to medium-high. Flip the duck and sear the flesh side for 2-3 minutes. Brush the skin with honey mixed with half the lavender. Remove duck from the pan and let it rest on a warm plate for 8 minutes (target medium-rare).

5. 05

   The Reduction: In the same pan, sauté the shallots in a teaspoon of duck fat until translucent. Deglaze with Port wine, scraping the brown bits. Add the duck stock, remaining lavender, and thyme sprigs. Reduce by two-thirds until syrupy.

6. 06

   Finish the Sauce: Add the cherries to the sauce for the last 2 minutes of reduction. Remove thyme. Off the heat, whisk in the remaining chilled butter one cube at a time to create a glossy emulsion.

7. 07

   Plating: Slice the duck breasts into thick medallions. Place a generous swipe of celeriac mousseline on each plate. Arrange the duck slices on top and spoon the cherry-lavender reduction over the meat. Garnish with a tiny pinch of fresh lavender buds.