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

Perfectly pan-seared duck breast with crispy skin, paired with a vibrant lavender-infused blackberry gastrique, silken parsnip purée, and earth-crisp sunchoke chips.

Ingredients

Cooking Instructions

1. 01

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously on both sides with kosher salt and allow to rest at room temperature for 15 minutes.

2. 02

   To make the purée, simmer the chopped parsnips in salted water until tender, about 15 minutes. Drain well, then transfer to a high-powered blender. Add the heavy cream and 30g of butter. Blend until completely smooth and silken, then pass through a fine-mesh chinois. Keep warm.

3. 03

   In a small saucepan, heat oil to 160°C (320°F). Fry the thin sunchoke slices until golden and crispy. Drain on paper towels and immediately dust with fleur de sel.

4. 04

   For the gastrique, caramelize the honey in a saucepan over medium heat until it turns a deep amber. Deglaze with red wine vinegar, reducing the liquid by half. Add the minced shallot, blackberries, duck stock, and lavender. Simmer gently for 10-12 minutes until the blackberries break down and the sauce coats the back of a spoon.

5. 05

   Strain the gastrique through a fine sieve, pressing on the berry solids to extract maximum flavor. Whisk in the remaining 20g of cold butter to emulsify and create a glossy finish. Adjust seasoning with a touch of salt and keep warm.

6. 06

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to low-medium. Render the fat slowly for 8-10 minutes, pouring off excess fat periodically, until the skin is deep golden and ultra-crispy. Flip and cook the flesh side for 2-3 minutes for medium-rare (internal temperature of 57°C / 135°F). Rest the meat on a warm board for 10 minutes.

7. 07

   To assemble, carve each duck breast into elegant slices. Swipe a generous spoonful of parsnip purée across each plate. Pool the lavender-blackberry gastrique alongside. Arrange the duck slices, skin-side up, over the sauce. Garnish with the crispy sunchoke chips and a sprinkle of fleur de sel.