Magret de Canard au...Magret de Canard au Miel de Lavande et Mousseline de Céleri-Rave

Pan-seared duck breast with a delicate lavender-infused honey gastrique, served with a velvet-smooth celeriac purée.

Ingredients

Cooking Instructions

1. 01

   Prepare the Mousseline: Boil the celeriac cubes in heavily salted water until completely soft. Drain well and blend while hot with the heavy cream and 40g of butter until smooth. Pass through a fine-mesh chinois for a silky texture. Season with white pepper and keep warm.

2. 02

   Score the Duck: Using a very sharp knife, score the fat of the duck breasts in a tight diamond pattern, being careful not to cut into the flesh. Season both sides with salt.

3. 03

   Render the Fat: Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Allow the fat to render out slowly for about 8-10 minutes until the skin is deep golden brown and crispy. Spoon out excess fat during the process.

4. 04

   Sear the Flesh: Increase the heat to medium-high. Flip the duck and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 52°C/125°F). Remove from the pan and rest on a warm plate for at least 8 minutes.

5. 05

   Create the Gastrique: In a small saucepan, bring the lavender honey to a light simmer until it begins to darken slightly. Deglaze with the red wine vinegar, scraping the bottom of the pan to incorporate any sugars. Reduce by half.

6. 06

   Finish the Sauce: Add the veal demi-glace and the culinary lavender. Simmer until the sauce reaches a syrupy consistency that coats the back of a spoon. Whisk in the remaining 20g of cold butter for shine and richness, then strain through a fine sieve to remove the lavender buds.

7. 07

   Assembly: Place a generous swipe of celeriac mousseline on each plate. Slice the rested duck breasts at an angle into medallions and fan them over the purée. Drizzle with the lavender-honey gastrique and finish with a sprinkle of fleur de sel.