Magret de Canard with...Magret de Canard with Fig Gastrique and Parsnip Mousseline

Pan-seared duck breast with a silk-textured parsnip purée and a vibrant Grand Marnier and Black Mission fig reduction.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight diamond pattern, being careful not to cut into the meat. Season generously with fleur de sel and black pepper.

2. 02

   Place duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low to slowly render the fat for 12-15 minutes until the skin is mahogany and crisp.

3. 03

   While duck renders, simmer parsnips in salted water and half the cream until tender. Drain and blend with remaining cream and 30g butter until perfectly smooth. Pass through a fine chinois for a silk finish.

4. 04

   Flip the duck and sear for 2 minutes on the flesh side for medium-rare (internal temp 52°C). Remove from pan and let rest for 8 minutes.

5. 05

   In the same pan (discarding excess fat), sauté shallots and figs for 2 minutes. Deglaze with Grand Marnier, then add vinegar, honey, and stock. Reduce by half until glossy and syrupy.

6. 06

   Whisk in the remaining chilled butter to the gastrique off the heat to create an emulsified, velvet finish. Season with a touch of salt.

7. 07

   To plate, swipe the parsnip mousseline across the plate. Slice the duck at an angle and fan over the purée. Spoon the fig gastrique over the meat and garnish with fresh thyme leaves.