Magret de Canard au...Magret de Canard au Miel de Lavande, Mousseline de Céleri et Jus aux Cerises Noires

Pan-roasted French duck breast glazed with wild lavender honey and Timut pepper, served alongside a silky smoked celeriac mousseline, caramelized baby turnips, and a complex black cherry and Vin Jaune reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the Mousseline: Steam the cubed celeriac over low heat until completely knife-tender (approx. 18-20 minutes). Transfer to a high-powered blender with warmed cream and 40g chilled butter. Puree on high until ultra-smooth and glossy. Pass through a fine chinois, season with fine sea salt, cover tightly with film touching the surface, and keep warm.

2. 02

   Glaze the Turnips: In a small sauté pan, combine the quartered baby turnips with 15g butter, 50ml water, and a pinch of salt. Cover with a parchment cartouche and simmer over medium heat until tender and glazed in an emulsified sheen (about 8 minutes).

3. 03

   Cook the Duck: Season duck flesh and scored skin generously with fine salt and cracked Timut pepper. Place skin-side down in a cold, heavy copper or cast-iron skillet over medium-low heat. Slowly render the fat for 10-12 minutes, spooning away excess fat, until the skin is deeply golden and ultra-crisp.

4. 04

   Arrosé and Glaze: Turn the duck over. Add crushed garlic, thyme, and rosemary to the pan with 15g butter and the lavender honey. Baste the duck vigorously (arrosé) with the foaming honeyed fat for 2-3 minutes until internal temperature reaches 52°C (125°F) for medium-rare. Transfer duck to a warm wire rack and rest for 8 minutes.

5. 05

   Create the Jus: Pour off fat from the skillet, leaving caramelized fond. Sweat the brunoised shallot over medium heat for 1 minute. Deglaze with Vin Jaune, scraping up the sucs, and reduce by three-quarters. Add the demi-glace and halved cherries; simmer gently until the sauce coats the back of a spoon (nappant). Swirl in the remaining 10g cold butter off heat for gloss; season to balance.

6. 06

   Dress and Serve: Carve each rested duck breast lengthwise into elegant, thick medallions. Spoon a swoosh of smoked celeriac mousseline onto warm slate or porcelain plates. Arrange the duck alongside the glazed baby turnips. Spoon the glossy black cherry reduction around the meat, finishing the duck skin with a delicate pinch of Fleur de Sel.