Pan-Roasted Duck Breast with...Pan-Roasted Duck Breast with Armagnac-Cherry Reduction and Sunchoke Purée

Perfectly seared Magret de Canard with crispy scored skin, served alongside a silky, earthy sunchoke purée and a glossy Griotte cherry reduction scented with Armagnac and fresh thyme.

Ingredients

Cooking Instructions

1. 01

   Score the fat of the duck breasts in a tight crosshatch pattern, taking care not to cut into the flesh. Season both sides generously with salt and let rest at room temperature for 15 minutes.

2. 02

   In a small saucepan, combine sunchokes, milk, heavy cream, and a pinch of salt. Bring to a gentle simmer over medium-low heat. Cook until the sunchokes are completely fork-tender, about 15 minutes.

3. 03

   Strain the sunchokes, reserving the cooking liquid. Transfer the sunchokes to a high-speed blender. Add 20g of cold butter and a splash of the reserved cooking liquid. Blend on high until completely smooth and velvety. Season with white pepper and keep warm.

4. 04

   Place the duck breasts skin-side down in a cold, dry skillet. Place over medium-low heat. Render the fat slowly for 10-12 minutes, pouring off excess fat from the pan periodically, until the skin is thin, golden-brown, and extremely crispy.

5. 05

   Flip the duck breasts and sear the flesh side for 2-3 minutes for medium-rare (internal temperature of 54°C / 130°F). Remove the duck from the pan and let it rest on a warm plate for 8 minutes before slicing.

6. 06

   Pour off all but 1 tablespoon of duck fat from the skillet. Add the minced shallot and sauté over medium heat for 2 minutes until translucent. Pour in the Armagnac to deglaze, carefully flambéing or letting it reduce by half.

7. 07

   Add the duck stock, Griotte cherries, and thyme sprigs to the skillet. Simmer and reduce until the sauce coats the back of a spoon, about 5 minutes. Remove the thyme sprigs.

8. 08

   Remove the skillet from the heat. Whisk in the remaining 30g of cold, cubed butter (monter au beurre) one cube at a time to create a glossy, emulsified sauce. Season with salt to taste.

9. 09

   To plate, slice the rested duck breasts on a bias. Spoon a smooth pool of sunchoke purée onto each plate, fan the sliced duck alongside, and spoon the warm Armagnac-cherry reduction and cherries over the meat. Garnish with a touch of fleur de sel.