Magret de Canard with...Magret de Canard with Cherry-Armagnac Gastrique and Parsnip-Vanilla Purée

An exquisite French masterpiece featuring perfectly rendered, crispy-skinned duck breast served over a velvety parsnip purée infused with vanilla, finished with a rich, glossy cherry and Armagnac reduction.

Ingredients

Cooking Instructions

1. 01

   Prepare the duck breasts by scoring the fat in a tight diamond crosshatch pattern, being careful not to cut into the meat. Season generously on both sides with fine sea salt and let sit at room temperature for 15 minutes.

2. 02

   For the purée, combine the chopped parsnips, heavy cream, milk, vanilla bean pod, and scraped seeds in a medium saucepan. Season with a pinch of salt. Bring to a gentle simmer over medium-low heat and cook until the parsnips are completely tender, about 15-20 minutes.

3. 03

   While parsnips cook, place the duck breasts skin-side down in a cold, dry, heavy-bottomed skillet. Place over medium-low heat. Slowly render the fat for 12-15 minutes, pouring off the rendered fat into a bowl periodically, until the skin is exceptionally golden and crispy.

4. 04

   Turn the duck breasts over and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 54°C/130°F). Transfer to a warm plate, tent loosely with foil, and allow to rest for 8-10 minutes.

5. 05

   Make the gastrique: In a clean small saucepan over medium heat, combine the lavender honey and sherry vinegar. Simmer until the mixture bubbles and darkens slightly to a light caramel. Pour in the Armagnac (ignite with a match to flambé if desired, exercising caution) and let the flames subside. Add the duck stock, thyme, and cherries. Simmer until reduced by half and syrupy, about 5-7 minutes. Remove from heat, discard the thyme sprig, and whisk in 15g of cold cubed butter to emulsify and glaze.

6. 06

   Finish the purée: Discard the vanilla pod from the parsnip mixture. Transfer the parsnips and liquid to a high-speed blender. Add 30g of butter and blend on high until velvety smooth. Adjust seasoning with salt.

7. 07

   To serve, slice the rested duck breasts at an angle. Spoon a generous swoosh of warm parsnip-vanilla purée onto the center of each plate. Arrange the sliced duck on top, drape with the warm cherry-Armagnac gastrique, and garnish with a sprinkle of fleur de sel and fresh chervil if desired.