Magret de Canard aux...Magret de Canard aux Figues et Lavande

Pan-seared duck breast with a lavender-infused Port reduction, velvet celery root-truffle purée, and caramelized fresh figs.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with sea salt and black pepper; let rest at room temperature for 20 minutes.

2. 02

   In a heavy saucepan, combine the diced celery root and heavy cream. Add enough cold water to just cover the celery root. Bring to a boil, then simmer over medium-low heat for 15-20 minutes until completely fork-tender. Drain, reserving 100ml of the cooking liquid.

3. 03

   Transfer the hot celery root to a high-speed blender. Add 50g of the unsalted butter and the truffle oil. Blend on high until silk-smooth, adding a splash of the reserved cooking liquid only if needed to loosen. Season with salt to taste, pass through a fine tamis sieve, and keep warm.

4. 04

   Place the duck breasts skin-side down in a cold, dry cast-iron skillet over medium-low heat. Slowly render the fat for 10-12 minutes until the skin is deeply golden and extremely crisp. Pour off excess duck fat periodically and reserve.

5. 05

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 57°C/135°F). Remove from the pan and let rest on a warm resting rack for 8 minutes before slicing.

6. 06

   In a separate pan over medium heat, add 1 tablespoon of the reserved duck fat. Sear the halved figs cut-side down for 1-2 minutes until caramelised and slightly softened. Set aside.

7. 07

   Deglaze the duck skillet with Port wine, scraping up the fond from the bottom of the pan. Whisk in the duck stock, honey, balsamic vinegar, and culinary lavender buds. Simmer over medium heat until reduced by half and glossy.

8. 08

   Strain the reduced sauce through a fine-mesh chinois to remove the lavender buds. Return the clean sauce to low heat and whisk in the remaining 20g of cold butter (monter au beurre) piece by piece until the sauce is rich, thick, and shiny. Season with salt.

9. 09

   To serve, spoon a generous pool of the warm truffle-celery root purée onto each plate. Slice the rested duck breasts on a sharp bias and fan over the purée. Accent with the caramelized figs, drizzle the lavender-port reduction around the plate, and finish with a touch of Maldon flaky sea salt.