Magret de Canard with...Magret de Canard with Blackberry-Lavender Gastrique and Celeriac Mousseline

Perfectly rendered pan-seared duck breast served over a silky celery root purée, finished with a sophisticated, aromatic sweet-and-sour blackberry reduction.

Ingredients

Cooking Instructions

1. 01

   Place the diced celery root in a pot of cold salted water. Bring to a boil and cook for 15-20 minutes until completely fork-tender. Drain well.

2. 02

   Transfer the hot celery root to a high-speed blender. Add the butter and heavy cream. Blend on high until completely smooth and velvety. Season with salt and white pepper to taste. Pass through a fine-mesh chinois for an ultra-fine texture. Keep warm.

3. 03

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously with flaky sea salt on both sides.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Render the fat slowly for 10-12 minutes, pouring off excess fat as it accumulates, until the skin is deeply golden and crispy.

5. 05

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Transfer to a warm plate and let rest for 8 minutes before slicing.

6. 06

   While the duck rests, make the gastrique: In a clean saucepan, combine sugar and red wine vinegar. Bring to a simmer over medium heat until the sugar dissolves and caramelizes slightly to a light amber. Add the blackberries, lavender, star anise, and duck stock. Simmer for 8-10 minutes until the blackberries break down and the sauce thickens to a syrupy consistency.

7. 07

   Strain the gastrique through a fine sieve, pressing gently on the solids to extract the juices. Season with a pinch of salt.

8. 08

   To serve, swipe a generous spoonful of celeriac mousseline across each warmed plate. Slice the duck breasts on the bias and arrange over the purée. Drizzle the warm blackberry-lavender gastrique over the duck, and garnish with fresh blackberries and chervil sprigs.