Magret de Canard with...Magret de Canard with Port-Cherry Reduction and Silky Parsnip Purée

An elegant French classic featuring perfectly rendered duck breast with crispy skin, served alongside a rich port wine and tart cherry reduction, balanced by a velvety, butter-enriched parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Prepare the parsnips: In a medium saucepan, combine the chopped parsnips, heavy cream, and whole milk. Bring to a gentle simmer over medium heat and cook for 15-20 minutes until the parsnips are completely fork-tender.

2. 02

   Score the duck: Pat the duck breasts dry with paper towels. Using a sharp utility knife, score the fat in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with kosher salt and black pepper.

3. 03

   Render the fat: Place the duck breasts skin-side down in a cold, dry skillet. Set the heat to medium-low. Cook for 10-12 minutes, regularly pouring off the rendered fat into a clean container, until the skin is deeply golden and shatteringly crisp.

4. 04

   Finish cooking the duck: Flip the breasts and cook the flesh side for 3-4 minutes for medium-rare (internal temperature of 135°F/57°C). Transfer the duck to a warm plate, tent loosely with foil, and let rest for 10 minutes.

5. 05

   Blend the purée: Drain the parsnips, reserving the hot cooking liquid. Transfer parsnips to a high-speed blender. Add a splash of the cooking liquid, 50g of the chilled cubed butter, and a pinch of nutmeg. Blend on high until ultra-smooth and velvety. Season with salt to taste and pass through a fine-mesh sieve (chinois) for a true Michelin finish. Keep warm.

6. 06

   Sauté aromatics: Pour out all but 1 tablespoon of duck fat from the skillet. Add the minced shallot and thyme sprig, cooking over medium heat for 2 minutes until translucent and fragrant.

7. 07

   Reduce the sauce: Pour in the Ruby Port, scraping up all the fond (browned bits) from the bottom of the pan. Reduce the liquid by half. Pour in the veal stock and add the halved cherries. Simmer until the sauce coats the back of a spoon.

8. 08

   Emulsify and plate: Remove the sauce from heat, discard the thyme sprig, and whisk in the remaining 25g of cold butter until melted, glossy, and emulsified. Slice the rested duck breasts on a bias. Spoon a generous swoosh of parsnip purée onto warm plates, arrange the duck slices on top, and finish with a elegant drizzle of the warm port-cherry reduction.