Lavender-Glazed Duck Magret with...Lavender-Glazed Duck Magret with Silk Parsnip Purée and Blackberry Gastrique

A masterclass in French terroir, featuring perfectly rendered duck breast glazed with aromatic lavender honey, served alongside a velvet-textured parsnip mousseline and a sharp, fruit-forward Port reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck skin in a fine crosshatch pattern, being careful not to cut into the flesh. Season generously with fleur de sel and allow to sit at room temperature for 20 minutes.

2. 02

   For the mousseline: Simmer parsnips in salted water until tender. Drain and blend in a high-speed blender with warm heavy cream and 40g of butter until completely smooth. Pass through a fine-mesh chinois and keep warm.

3. 03

   For the gastrique: In a small saucepan, sauté shallots until translucent. Add sugar (optional) and vinegar, reducing to a syrup. Add the Port wine, thyme, and half the blackberries. Reduce by half, then strain through a chinois. Whisk in the remaining cold butter and add whole blackberries at the end for texture.

4. 04

   Place duck breasts skin-side down in a cold stainless steel skillet. Turn heat to medium-low to slowly render the fat. Spoon off excess fat as it accumulates. Once the skin is deep golden and crispy (approx 10-12 mins), flip the breast.

5. 05

   Brush the skin side with lavender honey. Transfer the skillet to a 180°C (350°F) oven for 4-5 minutes for medium-rare (internal temp 52°C/125°F).

6. 06

   Rest the duck for 8 minutes on a warm plate to allow juices to redistribute. Slice into thick medallions.

7. 07

   Plate by swooshing the parsnip purée, fan the duck slices over the top, and drizzle with the blackberry gastrique. Garnish with micro-herbs or lavender florets.