Magret de Canard avec...Magret de Canard avec Sauce aux Cerises et Purée de Panais

Perfectly pan-seared duck breast with a crispy skin, paired with a rich, velvety parsnip purée and a sophisticated, tangy cherry-and-star-anise gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight, clean crosshatch pattern using a very sharp knife, being careful not to cut into the flesh. Season both sides generously with fleur de sel and set aside at room temperature.

2. 02

   Place the chopped parsnips in a medium saucepan filled with salted cold water. Bring to a boil and simmer for 15 minutes or until completely fork-tender. Drain thoroughly.

3. 03

   Transfer the hot parsnips to a high-speed blender. Add the heavy cream and 30g of the butter. Blend on high until completely silky and smooth. Season with salt to taste, pass through a fine-mesh chinois for an ultra-luxurious texture, and keep warm.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet over medium-low heat. Slowly render the duck fat for 10-12 minutes, periodically pouring off the rendered fat, until the skin is deeply golden brown and exceptionally crispy.

5. 05

   Flip the duck breasts and sear the flesh side for 3 to 4 minutes for medium-rare (internal temperature of 57°C / 135°F). Transfer to a warm plate, tent loosely with foil, and let rest for 8-10 minutes.

6. 06

   For the gastrique, melt the remaining 20g of butter in a clean saucepan over medium heat. Sauté the minced shallot until translucent. Add the honey, allowing it to caramelize and turn slightly amber, then immediately deglaze with the red wine vinegar.

7. 07

   Add the Pinot Noir, duck stock, star anise, and rosemary sprig. Simmer and reduce by half until the sauce reaches a glossy, syrupy consistency. Stir in the halved cherries and cook for 2 minutes just to soften them. Discard the star anise and rosemary.

8. 08

   To serve, slice the rested duck breast on a bias. Spoon a generous swoosh of the velvet parsnip purée onto warmed plates. Arrange the sliced duck alongside, spoon the rich cherry gastrique elegantly over the duck, and garnish with the crushed toasted hazelnuts and micro-herbs.