Magret de Canard au...Magret de Canard au Cassis et Lavande avec Purée de Panais à la Vanille

Pan-roasted duck breast with crisp skin, served over a silky vanilla-infused parsnip purée, finished with a luscious black currant and lavender reduction.

Ingredients

Cooking Instructions

1. 01

   In a saucepan, combine parsnips, milk, heavy cream, scraped vanilla seeds, and the pod. Bring to a gentle simmer over medium-low heat and cook for 15 minutes until parsnips are tender.

2. 02

   Remove the vanilla pod. Transfer the parsnip mixture into a high-speed blender, add 15g of cold butter, and blend until completely smooth and velvety. Pass through a fine tamis sieve, season with sea salt, and keep warm.

3. 03

   Score the duck breast skin in a tight cross-hatch pattern, taking care not to cut into the meat. Season generously with sea salt and black pepper on all sides.

4. 04

   Place the duck breasts skin-side down in a cold skillet. Turn heat to medium-low to slowly render the fat, cooking for 10-12 minutes until the skin is deep golden brown and crispy.

5. 05

   Flip the duck breasts and cook the meat side for 2 to 3 minutes until internal temperature reaches 54°C (130°F) for medium-rare. Transfer duck to a warm plate to rest for 8 minutes.

6. 06

   Sear the baby leeks cut-side down in 1 teaspoon of rendered duck fat over high heat for 2 minutes until charred and tender.

7. 07

   Pour off most of the remaining fat in the skillet. Add minced shallots and cook for 1 minute until translucent. Pour in Crème de Cassis to deglaze, scraping up any fond.

8. 08

   Add duck stock, lavender honey, and dried lavender. Simmer until the sauce reduces by half and coats the back of a spoon. Strain out the solids, then whisk in the remaining 30g of cold butter off the heat to emulsify.

9. 09

   Slice the rested duck breast against the grain into thin fan-shaped slices. Swirl vanilla parsnip purée onto heated plates, arrange charred leeks and duck slices alongside, drizzle with the Cassis-lavender reduction, and garnish with Fleur de sel and chervil.