Magret de Canard au...Magret de Canard au Miel de Lavande et Cerises Noires

Crispy pan-seared duck breast brushed with lavender wildflower honey, set over a silk-smooth vanilla parsnip purée, accompanied by pan-roasted chanterelles and a luscious dark cherry-cassis reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Parsnip Silk Purée: Place sliced parsnips, heavy cream, scraped vanilla seeds, and the pod in a small saucepan over medium heat. Bring to a gentle simmer and cook for 18-20 minutes until parsnips are buttery soft. Remove the pod, transfer contents to a high-speed blender, and process until velvet-smooth. Season with fine salt and white pepper, then pass through a chinois sieve. Keep warm.

2. 02

   Infuse the Lavender Honey Glaze: In a tiny saucepan, gently warm the wildflower honey with culinary lavender buds for 5 minutes over very low heat. Remove from heat and allow to steep for 10 minutes, then strain out the lavender buds. Set glaze aside.

3. 03

   Score and Sear the Duck: Score the duck fat in a tight diamond pattern without slicing into the meat. Season both sides generously with fine salt. Place duck breasts skin-side down in a cold stainless steel pan over medium-low heat. Cook for 12-14 minutes, rendering out fat regularly until skin is deeply golden and ultra-crispy. Flip, add 15g butter and thyme sprigs, basting the meat side for 2-3 minutes until internal temperature reaches 54°C (130°F for medium-rare).

4. 04

   Rest and Glaze: Transfer duck to a warm wire rack. Immediately brush the hot, crispy skin with the infused lavender honey glaze. Let rest for 7 minutes.

5. 05

   Sauté Chanterelles: Pour off excess fat from the pan, leaving 1 tbsp. Increase heat to medium-high, add diced shallot and chanterelles. Sauté for 4 minutes until caramelized and golden. Season with sea salt and fresh thyme leaves. Transfer to a warm plate.

6. 06

   Craft the Cherry-Cassis Jus: Deglaze the hot pan with Crème de Cassis, scraping up browned bits, and reduce by half. Pour in duck demi-glace and pitted cherry halves. Simmer for 4-5 minutes until sauce reaches a coat-the-back-of-a-spoon consistency (nappe). Off the heat, whisk in the remaining 45g cold cubed butter to mount the sauce (monter au beurre).

7. 07

   Plating: Spoon a smooth swoop of vanilla parsnip purée across warmed French porcelain plates. Slice each duck breast at a slight diagonal into fan shapes and arrange atop the purée. Artfully scatter caramelized chanterelles and halved cherries, spoon glossy Cassis jus around the plate, and finish duck skin with a pinch of fleur de sel.