Magret de Canard aux...Magret de Canard aux Mûres et Purée de Panais

Crisp-skinned, succulent duck breast served over a silky parsnip purée, finished with a glossy blackberry-port reduction and aromatic thyme.

Ingredients

Cooking Instructions

1. 01

   Prepare the Parsnip Purée: In a medium saucepan, combine the chopped parsnips, heavy cream, milk, and a pinch of salt. Bring to a simmer over medium-low heat. Cover and cook for 15-20 minutes until the parsnips are completely tender. Transfer to a high-speed blender and process until silky-smooth. Adjust seasoning with salt and keep warm.

2. 02

   Score and Season the Duck: Using a very sharp knife, score the duck skin in a tight crosshatch pattern, being careful not to cut into the meat. Season both sides generously with kosher salt and black pepper.

3. 03

   Render and Sear: Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat to slowly render the fat for 8-10 minutes, pouring off excess fat periodically, until the skin is deep golden and extremely crispy. Flip and cook the flesh side for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Transfer to a warm plate and rest for 8 minutes.

4. 04

   Deglaze and Reduce: Pour off all but 1 tablespoon of duck fat from the skillet. Add the minced shallot and 2 sprigs of thyme, sautéing over medium heat for 2 minutes until translucent. Pour in the Port wine, scraping up the caramelized bits from the bottom of the pan, and reduce by half.

5. 05

   Infuse and Strain: Add the duck stock and half of the fresh blackberries, lightly crushing them with a spoon to release their juices. Simmer until the sauce is reduced by half and lightly coats the back of a spoon. Strain through a fine-mesh chinois into a clean saucepan, discarding the solids.

6. 06

   Emulsify and Plate: Return the strained sauce to low heat. Whisk in the cold, cubed butter one piece at a time to create a glossy, emulsified sauce. Stir in the remaining whole blackberries. Slice the rested duck breast on a bias. Spoon a pool of parsnip purée onto warm plates, arrange the duck slices on top, and drape generously with the blackberry-port reduction. Garnish with fresh thyme leaves and a sprinkle of fleur de sel.