Magret de Canard au...Magret de Canard au Vin Jaune, Mousseline de Céléri-Rave et Morilles

Pan-roasted duck breast served with a silk-smooth celeriac mousseline, earthy wild morels, and a rich Jura Vin Jaune reduction.

Ingredients

Cooking Instructions

1. 01

   Rehydrate dried morels in 200ml warm water for 20 minutes. Strain liquid through cheesecloth and reserve. Rinse morels thoroughly to remove any grit and cut large ones in half.

2. 02

   To make the mousseline, simmer diced celeriac in salted water until tender (approx. 15 minutes). Drain well, transfer to a high-speed blender with warm heavy cream and 30g cold butter. Blend until completely smooth, season with fine salt and white pepper, then pass through a tamis (fine mesh sieve) and keep warm.

3. 03

   Score the skin of each duck breast in a tight crosshatch pattern without cutting into the flesh. Season skin side heavily with fine sea salt.

4. 04

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

5. 05

   Flip duck breasts, add garlic and thyme sprigs, basting flesh side with remaining hot fat for 2-3 minutes until internal temperature reaches 54°C (130°F) for medium-rare. Transfer duck to a warm plate and rest for 10 minutes.

6. 06

   Discard fat from skillet, keeping brown bits. Add minced shallots over medium heat for 1 minute. Deglaze with Vin Jaune, scraping the pan bottom, and reduce liquid by half.

7. 07

   Add reserved morel mushroom soaking liquid and veal stock. Simmer until reduced to a velvety sauce consistency. Stir in rehydrated morels and simmer for 2 minutes.

8. 08

   Remove sauce from heat and swirl in remaining 50g cold cubed butter to emulsify. Season sauce with Fleur de Sel to taste.

9. 09

   To plate, swipe a generous spoonful of celeriac mousseline across pre-warmed plates. Carve resting duck breast into thin fan slices, lay beside mousseline, and spoon morels and Vin Jaune reduction over the duck.