Magret de Canard à...Magret de Canard à la Lavande et Velouté de Panais

Succulent pan-seared duck breast with a floral lavender honey glaze, served over a silky parsnip purée and finished with a rich fig gastrique.

Ingredients

Cooking Instructions

1. 01

   In a small saucepan, simmer parsnips in heavy cream and a splash of water until tender. Blend with 30g of butter until silky smooth; season with salt and keep warm.

2. 02

   To make the gastrique, sauté the minced shallot in a small amount of butter until translucent. Add balsamic vinegar, honey, star anise, and figs. Simmer until reduced to a syrupy consistency. Set aside.

3. 03

   Score the fat of the duck breasts in a fine crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.

4. 04

   Place duck breasts skin-side down in a cold stainless steel skillet. Turn heat to medium-low to slowly render the fat for about 10-12 minutes until the skin is golden and glass-crisp. Pour off excess fat periodically.

5. 05

   Increase heat to medium-high, flip the duck, and sear for 2 minutes. Brush the skin with lavender honey and sprinkle with crushed lavender during the final minute.

6. 06

   Remove duck from the pan and let rest on a warm plate for 8 minutes to allow juices to redistribute. The internal temperature should be 54°C (130°F) for a perfect medium-rare.

7. 07

   To plate: Create a wide swipe of parsnip purée across a warmed plate. Slice the duck thinly on a bias and arrange atop the purée. Drizzle with the fig gastrique and finish with a touch of Maldon salt.