Magret de Canard au...Magret de Canard au Cerises et Purée de Céleri-Rave

Pan-seared Magret duck breast featuring a crisp honey-lacquered skin, served over a velvet celeriac silk with a sophisticated cherry and star anise gastrique.

Ingredients

Cooking Instructions

1. 01

   For the Celeriac Silk: Place diced celeriac in a saucepan with cream and a pinch of salt. Simmer over medium-low heat until very tender (approx. 20 mins). Transfer to a high-speed blender; add 50g of cold butter and blend until completely smooth and aerated. Pass through a fine-mesh chinois and keep warm in a bain-marie.

2. 02

   For the Gastrique: In a small saucepan, heat honey until it begins to caramelize and turn deep amber. Deglaze with red wine vinegar, stirring to dissolve the caramel. Add minced shallots, star anise, and veal stock. Reduce by half until the liquid coats the back of a spoon.

3. 03

   Finish Gastrique: Add the halved cherries and thyme sprigs to the reduction. Simmer gently for 3-4 minutes until cherries are softened but retain their shape. Remove star anise and thyme. Season with salt and set aside.

4. 04

   Prepare the Duck: Score the duck skin in a fine diamond pattern, being careful not to cut into the flesh. Season generously with sea salt on both sides.

5. 05

   Sear the Duck: Place the duck breasts skin-side down in a cold, dry heavy-bottomed skillet. Turn the heat to medium-low. Allow the fat to render slowly for 8-10 minutes, spooning off excess fat regularly, until the skin is deep golden and extremely crispy.

6. 06

   Finish the Duck: Turn the heat to medium-high. Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 52°C/125°F). Remove from pan and let rest on a warm plate for at least 8 minutes to allow juices to redistribute.

7. 07

   Plating: Place a generous spoonful of celeriac puree in the center of a warmed plate. Use the back of the spoon to create a deep well. Slice the duck breast into 1cm thick medallions and fan over the puree. Spoon the cherry gastrique and whole cherries around the duck. Garnish with micro-herbs if desired.