Magret de Canard with...Magret de Canard with Lavender-Cherry Gastrique & Vanilla Parsnip Puree

Pan-seared duck breast with a rich, glossy lavender-cherry gastrique, served over a silky, vanilla-infused parsnip puree.

Ingredients

Cooking Instructions

1. 01

   For the puree, combine chopped parsnips, heavy cream, milk, scraped vanilla seeds, and the empty pod in a medium saucepan. Simmer gently over medium-low heat for 15-20 minutes until parsnips are completely tender.

2. 02

   Remove the vanilla pod. Transfer the parsnips and cooking liquid to a high-speed blender. Blend until perfectly smooth and velvety. Season with salt and white pepper, then pass through a fine-mesh tamis (sieve) for an ultra-silky texture. Keep warm.

3. 03

   Score the duck breast skin in a tight crosshatch pattern, being careful not to cut into the meat. Season generously with kosher salt on both sides.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low. Cook slowly for 10-12 minutes, pouring off the rendered fat periodically, until the skin is golden and exceptionally crispy.

5. 05

   Flip the duck breasts and cook for an additional 2-3 minutes for medium-rare (internal temperature of 54°C / 130°F). Transfer to a warm plate and let rest for 8-10 minutes before slicing.

6. 06

   For the gastrique, melt the sugar in a clean saucepan over medium heat until it caramelizes to a light amber. Carefully deglaze with the red wine vinegar and add the lavender buds. Let steep and simmer for 2 minutes, then strain out the lavender buds, returning the syrup to the pan.

7. 07

   Add the cherries and duck stock to the syrup. Simmer until the liquid reduces by half, turning into a glossy, syrup-like glaze. Whisk in the cold cubed butter off the heat to emulsify and enrich the sauce.

8. 08

   To serve, spoon a generous pool of warm vanilla parsnip puree onto each plate. Carve the rested duck breast into thick slices and fan over the puree. Spoon the glossy lavender-cherry gastrique over the duck, garnish with Fleur de sel and micro chervil.