Lavender-Honey Glazed Duck Breast...Lavender-Honey Glazed Duck Breast with Parsnip Velouté

A sophisticated French masterclass in balance, featuring perfectly rendered Barbary duck, aromatic lavender infusion, and a silky parsnip purée finished with a Grand Marnier reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the flesh. Season the skin side heavily with sea salt.

2. 02

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat for 12-14 minutes until the skin is deep golden and glass-crisp.

3. 03

   While the duck renders, boil the parsnips in salted water until very tender. Drain and blend with heavy cream and 25g of butter until perfectly smooth. Pass through a fine-mesh chinois for a Michelin-standard texture; keep warm.

4. 04

   Flip the duck breasts and sear the flesh side for 2-3 minutes until the internal temperature reaches 52°C (for medium-rare). Transfer to a warm plate and rest for 8-10 minutes.

5. 05

   Gently warm the honey and lavender buds in a small saucepan. Brush this glaze generously over the crispy skin of the resting duck.

6. 06

   For the jus: Discard all but 1 tablespoon of duck fat from the skillet. Sauté the shallots until translucent. Deglaze with Grand Marnier (flambé if using gas), add orange juice and duck stock. Reduce by two-thirds until syrupy.

7. 07

   Whisk the remaining cold butter into the reduction to create a glossy emulsion (monter au beurre). Season to taste.

8. 08

   To plate: Spread a generous base of parsnip velouté. Slice the duck breast at an angle and fan over the purée. Drizzle the Grand Marnier jus around the plate and garnish with a few fresh lavender buds.