Pan-Seared Magret de Canard...Pan-Seared Magret de Canard with Celery Root Purée and Lavender-Fig Gastrique

An elevated French masterpiece featuring crispy-skinned duck breast served over a velvet celeriac purée, complemented by charred Mission figs and a luscious lavender-infused honey gastrique.

Ingredients

Cooking Instructions

1. 01

   Prepare the Celeriac Purée: In a medium saucepan, combine the diced celeriac, milk, 1 crushed garlic clove, and 1 thyme sprig. Bring to a gentle simmer over medium-low heat and cook for 20 minutes until the celeriac is fork-tender. Drain, discarding the liquid, thyme, and garlic.

2. 02

   Blend the Purée: Transfer hot celeriac to a high-speed blender. Add 3 tablespoons of chilled cubed butter and blend on high speed until silken and completely smooth. Season with fine salt and pass through a fine-mesh chinois. Keep warm.

3. 03

   Score and Season the Duck: Using a sharp paring knife, score the skin of the duck breasts in a fine crosshatch pattern, taking care not to cut into the meat. Season generously with kosher salt and black pepper on both sides.

4. 04

   Sear the Duck: Place duck breasts skin-side down in a cold stainless steel or cast-iron skillet. Turn heat to medium-low. Render fat slowly for 12-15 minutes, pouring off excess duck fat periodically, until skin is deep golden brown and crispy.

5. 05

   Baste and Rest: Flip duck breasts skin-side up. Add 2 remaining garlic cloves and 2 sprigs of thyme to the pan along with 1 tablespoon of butter. Arrosé (baste) the top of the duck with melted butter for 2-3 minutes until internal temperature reaches 130°F (54°C) for medium-rare. Transfer duck to a warm plate and rest for 8 minutes.

6. 06

   Prepare the Gastrique: Wipe pan clean except for 1 tablespoon of duck fat. Place over medium heat, add lavender honey, and let it caramelize slightly for 1-2 minutes until amber and fragrant. Deglaze with sherry vinegar, scraping up fond.

7. 07

   Finish Sauce and Sear Figs: Pour duck stock into the gastrique and reduce by half until glossy and thick enough to coat the back of a spoon. Whisk in 2 tablespoons of cold butter to emulsify. In a separate small skillet, lightly sear halved figs in a drop of duck fat skin-side up for 1 minute until warmed through.

8. 08

   Assemble and Plate: Carve rested duck breast on a slight bias into thin slices. Spread a generous swoosh of celeriac purée onto warm dinner plates. Fan duck slices across the purée, nestle warm fig halves beside the meat, and spoon the glossy gastrique around the plate. Finish with a pinch of Fleur de Sel on the duck skin.