Lavender-Honey Glazed Duck Breast...Lavender-Honey Glazed Duck Breast with Parsnip Mousseline & Morels

Succulent pan-seared duck breast glazed with a fragrant lavender-honey reduction, served over a velvet-smooth parsnip mousseline and earthy sautéed morel mushrooms.

Ingredients

Cooking Instructions

1. 01

   Place chopped parsnips in a saucepan with the cream and enough water to cover. Simmer until very tender (about 15 minutes). Drain, reserving some liquid, and blend with 20g of butter until perfectly smooth. Season with salt and pass through a chinois for a silky texture.

2. 02

   Score the duck breast skin in a crosshatch pattern, being careful not to cut the meat. Season generously with sea salt.

3. 03

   Place duck breasts skin-side down in a cold stainless steel skillet. Turn heat to medium-low and render the fat for 8-10 minutes until the skin is golden and crispy. Pour off excess fat periodically.

4. 04

   Flip the duck and sear for 2 minutes. Remove duck from the pan and let it rest for 8 minutes. Reserve the pan juices.

5. 05

   In a separate small pan, melt 10g of butter. Sauté the shallot and morels with thyme for 4-5 minutes. Deglaze with white wine and reduce by half.

6. 06

   Prepare the glaze: In a small saucepan, gently warm the lavender honey with the crushed lavender buds. Brush the glaze over the rested duck breasts.

7. 07

   To plate: Spoon a generous circle of parsnip mousseline onto the center of the plate. Slice the duck breast and arrange on top. Garnish with sautéed morels and a drizzle of the honey-lavender reduction.