Magret de Canard au...Magret de Canard au Miel de Lavande et Cassis

A sophisticated French classic featuring pan-seared duck breast glazed with aromatic lavender honey, served alongside salt-roasted heirloom beets and a rich blackcurrant-infused demi-glace.

Ingredients

Cooking Instructions

1. 01

   Preheat oven to 180°C. Place beets on a bed of coarse sea salt in a small baking dish and roast for 45 minutes until tender. Once cooled, peel and cut into wedges.

2. 02

   Score the duck skin in a fine diamond pattern, being careful not to cut into the flesh. Season both sides with salt and pepper.

3. 03

   Place duck breasts skin-side down in a cold, dry stainless steel skillet. Turn heat to medium-low and render the fat slowly for 10-12 minutes, pouring off excess fat periodically, until the skin is golden and very crispy.

4. 04

   Flip the duck and sear the flesh side for 2 minutes. Brush the skin generously with lavender honey and transfer to the oven for 3-5 minutes for a medium-rare finish (internal temperature of 52°C).

5. 05

   Remove duck from the pan and let rest on a warm plate for at least 8 minutes before slicing.

6. 06

   In the same skillet, sauté minced shallots until translucent. Deglaze with blackcurrant liqueur, scraping the fond from the bottom. Reduce by half.

7. 07

   Add the veal demi-glace and thyme. Simmer until the sauce coats the back of a spoon. Remove thyme sprigs and whisk in cold butter one cube at a time to create a glossy emulsion (monter au beurre).

8. 08

   Slice the duck breast into thick medallions. Arrange on warmed plates with the roasted beets, and finish with a generous drizzle of the cassis jus and a sprinkle of Fleur de sel.