Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Armagnac-Cherry Reduction and Silky Parsnip Purée

A Michelin-starred French classic featuring perfectly rendered Magret duck breast, served over a velvety parsnip purée and finished with a rich, glossy cherry and Armagnac reduction.

Ingredients

Cooking Instructions

1. 01

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

2. 02

   For the purée: Boil the chopped parsnips in salted water until completely tender, about 15 minutes. Drain and transfer to a high-powered blender. Add the heavy cream, 50g of butter, and a pinch of nutmeg. Blend until velvety smooth, season with salt, and keep warm.

3. 03

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Render the fat slowly for 12-15 minutes, pouring off the excess fat periodically into a bowl, until the skin is deeply golden and crispy.

4. 04

   Flip the duck breasts and cook the flesh side for 3-4 minutes for medium-rare (internal temperature of 57°C / 135°F). Transfer to a warm plate and let rest for 10 minutes before slicing.

5. 05

   Pour off all but 1 tablespoon of duck fat from the skillet. Add the minced shallots and sauté for 1 minute until soft. Pour in the Armagnac to deglaze, carefully flambéing if desired, and reduce by half.

6. 06

   Add the veal stock, honey, and cherries to the skillet. Simmer gently over medium heat until the sauce reduces and coats the back of a spoon, about 5-7 minutes. Remove from heat and whisk in the remaining 25g of cold butter (monter au beurre) until glossy.

7. 07

   Quickly fry the sage leaves in a tablespoon of reserved duck fat until crispy, then drain on a paper towel.

8. 08

   To serve, spoon a generous pool of parsnip purée onto each plate. Slice the duck breasts on a bias and fan them over the purée. Spoon the glossy cherry-Armagnac reduction over the meat and garnish with the crispy sage leaves.