Pan Seared Magret with Cherry Gastrique

From FARM Restaurant

2009 May/Jun

Ingredients:

  • 4 medium parsnips, peeled and chopped
  • 2 bay leaves
  • 2 vanilla pods
  • 2 t. salt
  • 2 T. sugar
  • 2 c. red wine
  • 1/4 red wine vinegar
  • 1/4 c. dried cherries
  • 1 t. cracked black pepper
  • 1 whole duck breast (magret)
  • Salt
  • 1 large fennel bulb, slivered
  • Juice of 1 orange
  • 2 T. olive oil
  • Salt and pepper

Directions:

Place the parsnips in a pot and add just enough water to cover. Add 1 bay leaf, vanilla pods with seeds scraped out and salt. Bring to a boil and simmer until very tender, strain (save some of liquid to adjust thickness), remove aromatics and purée using the strained liquid to achieve a thick consistency. Season with more salt if required. Reserve.

In a saucepan, carefully caramelize the sugar to a dark brown, then add red wine, red wine vinegar, dried cherries, 1 bay leaf and cracked pepper; reduce the gastrique until it coats the back of a spoon. Strain and reserve.

Season duck breast with salt and place skin-side down in a hot fry pan. Once the skin is crispy and some of the fat has rendered, flip over and place in a 350°F oven for 6 to 8 minutes to cook to medium-rare. Allow duck to rest for 5 minutes before slicing. Meanwhile, toss the fennel in a bowl with orange juice, olive oil and salt and pepper to taste.

To plate: place a generous serving of parsnip purée on 4 plates. Top with 4 to 6 slices of duck and a generous drizzle of gastrique. Serve fennel slaw on the side. Serves 4.