Magret de Canard with...Magret de Canard with Blackberry-Sauternes Gastrique and Celery Root Purée

Perfectly pan-seared duck breast with an ultra-crispy skin, served alongside a velvety celery root purée and finished with a luxurious sweet-tart blackberry and Sauternes wine reduction.

Ingredients

Cooking Instructions

1. 01

   Score the skin of the duck breasts in a tight diamond crosshatch pattern, being careful not to cut into the flesh. Season generously on both sides with kosher salt and let temper at room temperature for 15 minutes.

2. 02

   To make the purée, place the diced celery root in a medium pot filled with cold salted water. Bring to a boil and cook until completely fork-tender, about 15 minutes. Drain thoroughly.

3. 03

   Immediately transfer the warm celery root to a high-speed blender. Add the heavy cream, 30g of cold unsalted butter, and a pinch of salt. Puree on high speed until completely smooth and velvety. Taste and adjust seasoning, then keep warm.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Place the skillet over medium-low heat. Slow-render the duck fat for 8-10 minutes, periodically pouring off the rendered fat, until the skin is extremely thin, crispy, and deeply golden brown.

5. 05

   Flip the duck breasts. Add the remaining 20g of butter, crushed garlic, and fresh thyme sprigs to the skillet. Tilt the pan and baste the duck skin continuously with the foaming butter for 2-3 minutes, until the internal temperature reaches 52°C (125°F) for medium-rare. Transfer to a warm plate and let rest for 10 minutes.

6. 06

   While the duck rests, prepare the gastrique. Wipe the skillet clean, leaving a thin film of fat. Add the minced shallot and cook over medium heat for 1 minute. Add the honey and red wine vinegar, stirring to deglaze, and boil until reduced to a syrupy glaze.

7. 07

   Pour in the Sauternes and fresh blackberries. Simmer for 5 minutes, gently pressing on the blackberries with the back of a spoon to release their juices. Once the sauce coats the back of a spoon, strain it through a fine-mesh sieve into a clean bowl, pressing to extract all solids. Season with a pinch of salt.

8. 08

   To serve, carve the rested duck breast on a bias into thin slices. Spoon a generous amount of the warm celery root purée onto each plate. Arrange the sliced duck alongside, drizzle with the warm Blackberry-Sauternes gastrique, and finish the duck with a sprinkle of fleur de sel.