Magret de Canard aux...Magret de Canard aux Cerises et Lavande

Pan-seared duck breast with a rich lavender-infused cherry gastrique, served over a velvety parsnip and vanilla bean purée.

Ingredients

Cooking Instructions

1. 01

   In a medium saucepan, combine the chopped parsnips, heavy cream, milk, and the scraped vanilla bean pod and seeds. Simmer over medium heat until the parsnips are completely tender, about 20 minutes.

2. 02

   Remove the vanilla pod from the saucepan. Transfer the parsnips and cooking liquid to a high-speed blender. Add 30g of butter and blend until velvety smooth. Season with salt, pass through a fine-mesh chinois, and keep warm.

3. 03

   Score the skin of the duck breasts in a tight diamond pattern, being careful not to cut into the meat. Season generously with fine sea salt and black pepper on both sides. Allow to temper at room temperature for 15 minutes.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Set over medium-low heat to slowly render the fat. Cook for 10-12 minutes until the skin is deeply golden and crispy, pouring off excess fat periodically. Flip and cook for 3-4 minutes more for medium-rare (internal temp of 54°C / 130°F). Rest on a warm plate for 10 minutes.

5. 05

   While the duck rests, prepare the gastrique. In a clean saucepan, combine sugar and 1 tablespoon of water. Cook over medium heat without stirring until it caramelizes into a deep amber color.

6. 06

   Carefully deglaze the caramel with red wine vinegar, stirring until the caramel dissolves. Add the duck stock, cherries, and culinary lavender. Simmer over medium-low heat until the sauce reduces to a syrupy consistency that coats the back of a spoon (about 8 minutes). Off the heat, whisk in the cold, cubed butter until glossy.

7. 07

   To serve, slice the rested duck breasts on a bias. Spoon a generous swoosh of the parsnip-vanilla purée onto each plate, arrange the duck slices alongside, and drape with the warm lavender-cherry gastrique.