Magret de Canard Rôti...Magret de Canard Rôti au Miel de Lavande et Gastrique de Cerises

Pan-roasted Moulard duck breast with lavender blossom honey, accompanied by a silken parsnip mousseline, charred baby leeks, and a glossy black cherry-Banyuls gastrique.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight, fine diamond pattern without piercing the flesh. Season generously with sea salt and crushed lavender on all sides. Allow to sit at room temperature for 20 minutes.

2. 02

   For the mousseline, simmer chopped parsnips in lightly salted water with half the cream until fork-tender (approx. 15 minutes). Drain, transfer to a high-speed blender with the remaining warm cream and 40g chilled butter, and blend until ultra-smooth. Pass through a fine chinois, season with white pepper and salt, and keep warm.

3. 03

   Place duck breasts skin-side down into a cold, heavy-bottomed copper or cast-iron skillet over medium-low heat. Slowly render the fat for 10-12 minutes, spooning away excess fat, until the skin turns deeply golden and crisp.

4. 04

   Flip the breasts, add thyme sprigs and 20g butter, and baste the meat side for 3-4 minutes until the core registers 54°C (130°F) for medium-rare. Brush the crisp skin with warm honey. Remove and let rest on a warm wire rack for 8 minutes.

5. 05

   Blanch baby leeks in boiling salted water for 2 minutes, shock in ice water, pat dry, and sear in 1 tablespoon of rendered duck fat until caramelized.

6. 06

   For the gastrique, discard remaining fat from the pan. Sweat the shallots over medium heat for 2 minutes, deglaze with Banyuls vinegar, and reduce by half. Add the demi-glace and cherries; simmer for 4 minutes until the sauce coats the back of a spoon. Whisk in the remaining 20g of cold butter to mount (monter au beurre).

7. 07

   To plate, swipe a generous spoonful of parsnip mousseline across warm ceramic plates. Carve the rested duck into thick slices, fan alongside the purée, nestle the glazed baby leeks, and spoon the glossy cherry gastrique over the meat. Finish with flaky Maldon salt.