Pan-Seared Duck Breast with...Pan-Seared Duck Breast with Tart Cherry Gastrique and Parsnip-Vanilla Mousseline

A masterful harmony of rich, crispy-skinned Magret duck breast paired with a velvety, vanilla-infused parsnip purée and a vibrant, glossy tart cherry gastrique.

Ingredients

Cooking Instructions

1. 01

   For the Mousseline: Place the chopped parsnips in a saucepan, cover with cold salted water, bring to a boil, and simmer for 15 minutes until completely fork-tender. Drain thoroughly.

2. 02

   In a small saucepan, gently warm the heavy cream with the scraped vanilla bean seeds and the empty pod. Remove from heat, cover, and let infuse for 10 minutes, then discard the pod.

3. 03

   Transfer the hot parsnips to a high-speed blender. Add the warm vanilla-infused cream and cold cubed butter. Blend on high until completely smooth, glossy, and velvety. Season with fine sea salt and pass through a fine-mesh tamis. Keep warm.

4. 04

   For the Gastrique: In a heavy-bottomed saucepan over medium heat, melt the sugar without stirring until it caramelizes into a deep golden-amber. Carefully deglaze with the red wine vinegar, stirring until the hardened caramel dissolves.

5. 05

   Add the duck stock, halved cherries, thyme sprig, and star anise. Simmer over medium-low heat for 10-12 minutes until the liquid reduces to a glossy, syrupy glaze that coats the back of a spoon. Discard the thyme and star anise; keep warm.

6. 06

   For the Duck: Score the duck breast skin in a tight crosshatch pattern, taking care not to cut into the meat. Season both sides generously with Fleur de sel and cracked black pepper.

7. 07

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Slowly render the duck fat for 8-10 minutes, pouring off excess fat as it accumulates, until the skin is golden and extremely crispy.

8. 08

   Flip the breasts and cook the flesh side for 2-3 minutes for medium-rare (internal temperature of 54°C / 130°F). Transfer to a warm carving board and allow to rest for 7 minutes.

9. 09

   Plating: Spoon a generous pool of the Parsnip-Vanilla Mousseline onto the center of each warmed plate. Slice the duck breasts on a bias and fan them over the purée. Spoon the lustrous Cherry Gastrique around the plate, ensuring cherries are beautifully distributed. Garnish with micro-greens and a touch of Fleur de sel.