Pan-Seared Magret de Canard...Pan-Seared Magret de Canard with Cherry-Lavender Gastrique and Silk Parsnip Purée

A masterclass in French gastronomy: perfectly rendered duck breast with ultra-crisp skin, paired with a vibrant cherry-lavender gastrique and a velvety, butter-rich parsnip purée.

Ingredients

Cooking Instructions

1. 01

   Prepare the duck: Score the skin of the duck breasts in a tight crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with kosher salt and set aside at room temperature for 20 minutes.

2. 02

   Make the purée: In a medium saucepan, combine the chopped parsnips, heavy cream, and whole milk. Bring to a gentle simmer over medium-low heat. Cook until the parsnips are completely fork-tender, about 15-20 minutes.

3. 03

   Render the duck: Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low. Allow the fat to render slowly, pouring off the excess fat into a jar periodically. Cook for 12-15 minutes until the skin is golden-brown and extremely crisp.

4. 04

   Finish cooking the duck: Turn the breasts over and cook the flesh side for 2-3 minutes for medium-rare (internal temperature of 57°C / 135°F). Transfer to a warm plate and tent loosely with foil to rest for 10 minutes.

5. 05

   Build the gastrique: In a small saucepan, heat the honey over medium heat until it bubbles and caramelizes slightly. Carefully deglaze with the red wine vinegar, stirring constantly to dissolve. Add the halved cherries, culinary lavender, and thyme. Reduce the liquid by half.

6. 06

   Finish the gastrique: Pour in the duck stock or veal demi-glace and simmer gently until the sauce thickens to a glossy syrup that coats the back of a spoon. Discard the thyme sprig and adjust seasoning with salt.

7. 07

   Blend the purée: Transfer the cooked parsnips and their warm cooking liquid to a high-speed blender. Blend on high until completely smooth. While the blender is running, gradually add the cold, cubed butter one piece at a time to emulsify. Season with salt and white pepper, then pass through a fine chinois for a silky texture.

8. 08

   Assemble and Plate: Spoon a generous pool of parsnip purée onto the center of warm plates. Slice the rested duck breasts at an angle and fan them over the purée. Spoon the hot cherry-lavender gastrique over the duck, garnish with Fleur de sel, and serve immediately.