Magret de Canard with...Magret de Canard with Blackberry-Lavender Gastrique and Parsnip-Vanilla Purée

Pan-seared dry-aged duck breast served alongside a silky parsnip-vanilla bean purée, finished with a sophisticated, aromatic blackberry and culinary lavender reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the duck: Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously with kosher salt and let sit at room temperature for 15 minutes.

2. 02

   Make the purée: In a medium saucepan, combine chopped parsnips, heavy cream, milk, and the scraped vanilla seeds and pod. Simmer gently over medium-low heat until the parsnips are completely tender, about 15-20 minutes. Discard the vanilla pod.

3. 03

   Blend the purée: Transfer the hot parsnips and cooking liquid to a high-powered blender. Blend on high until completely smooth, gradually adding the cold cubed butter to emulsify. Season with white pepper and salt. Keep warm.

4. 04

   Start the gastrique: In a small saucepan over medium heat, melt the honey until it begins to caramelize and turn golden brown. Deglaze immediately with the red wine vinegar, stirring to dissolve the honey.

5. 05

   Finish the gastrique: Add the blackberries, lavender buds, and duck stock. Simmer for 10 minutes until the blackberries break down and the sauce thickens to a syrup-like consistency. Strain through a fine-mesh sieve (chinois) pressing on the solids. Season to taste and keep warm.

6. 06

   Cook the duck: 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 extremely crispy and deep golden brown.

7. 07

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

8. 08

   Plate: Spoon a generous pool of vanilla-parsnip purée onto each plate. Slice the duck breasts on a bias and arrange over the purée. Spoon the warm blackberry-lavender gastrique over and around the duck. Garnish with fresh halved blackberries and micro chervil.