Magret de Canard aux...Magret de Canard aux Cerises et Panais

Pan-seared premium duck breast with a luxurious black cherry and Armagnac reduction, served over a silky vanilla-infused parsnip purée and butter-glazed baby turnips.

Ingredients

Cooking Instructions

1. 01

   Prepare the Parsnip Purée: In a medium saucepan, combine chopped parsnips, heavy cream, milk, and the scraped vanilla bean pod and seeds. Simmer over medium-low heat for 20 minutes, or until the parsnips are completely tender. Remove the vanilla pod, transfer the parsnips and liquid to a high-speed blender, add 50g of softened butter, and blend until silky smooth. Season with white pepper and fleur de sel; keep warm.

2. 02

   Glaze the Turnips: In a small pan, place the baby turnips with 100ml of water, a pat of butter, a pinch of sugar, and a pinch of salt. Cover with a parchment paper cartouche (round lid) and simmer until the turnips are tender and the liquid has reduced to a shiny, golden glaze. Set aside.

3. 03

   Cook the Duck: Season the scored duck breasts generously with fleur de sel. Place them skin-side down in a cold, dry skillet. Turn heat to medium-low to slowly render the fat. Cook for 10-12 minutes, pouring off the rendered fat periodically, until the skin is intensely golden and crispy. Flip and cook for an additional 3 minutes for medium-rare (internal temp of 54°C/130°F). Transfer to a warm plate and rest for 10 minutes.

4. 04

   Create the Gastrique: Pour off all but 1 tablespoon of duck fat from the skillet. Add the minced shallot and sauté over medium heat for 1 minute. Deglaze the pan with the Armagnac, scraping up the browned bits, and carefully flambé. Once the flames subside, add the red wine vinegar and honey, reducing until syrupy.

5. 05

   Finish the Sauce: Pour in the duck stock and add the halved cherries. Simmer until the sauce reduces by half and coats the back of a spoon. Turn off the heat and whisk in the 30g of cold cubed butter (monter au beurre) to create a glossy emulsion. Season to taste.

6. 06

   Assemble and Plate: Slice the rested duck breasts on a bias. Spoon a generous swoosh of warm parsnip purée onto each plate. Arrange the sliced duck alongside the purée, garnish with the glazed baby turnips, and spoon the warm cherry-Armagnac sauce elegantly over the duck.