Magret de Canard au...Magret de Canard au Miel de Lavande et Mousseline de Panais

Succulent pan-seared duck breast glazed with aromatic lavender-infused honey, paired with a velvet-smooth parsnip purée and a rich morel mushroom reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck skin in a fine diamond pattern using a sharp knife, taking care not to cut into the meat. Season both sides with Fleur de Sel.

2. 02

   Simmer parsnips in salted water until tender. Drain and blend in a high-speed processor with the heavy cream and 25g of butter until perfectly smooth. Pass through a fine chinois and keep warm.

3. 03

   For the sauce: Sauté the shallot and rehydrated morels in a touch of duck fat. Add the demi-glace and thyme; reduce by half until the liquid coats the back of a spoon. Whisk in the remaining cold butter to emulsify.

4. 04

   Place the duck breasts skin-side down in a cold, heavy-bottomed skillet. Set to medium-low heat to slowly render the fat. Cook for 8-10 minutes until the skin is deep gold and crispy.

5. 05

   In a small bowl, whisk the honey and crushed lavender. Flip the duck, brush the skin generously with the lavender honey, and transfer the pan to a 180°C (350°F) oven for 4 minutes for medium-rare.

6. 06

   Remove the duck from the pan and let it rest on a warm plate for 8-10 minutes. This is critical for the juices to redistribute.

7. 07

   Slice the duck into thick medallions. Place a generous swipe of parsnip mousseline on each plate, arrange the duck on top, and finish with the morel jus.