Le Champlain Recipe

Score and Season

Score the skin of the duck breast in a crosshatch pattern. Season with salt, black pepper, and thyme, then drizzle with maple syrup. Let it marinate for at least 30 minutes.

Sear Duck

Heat the pork or duck fat in a skillet over medium heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until medium-rare. Remove from heat and let rest.

Prepare Vegetables

Peel and chop the carrots and parsnips. In a pot, add the vegetables, cover with water, and a pinch of salt. Boil until tender, about 15-20 minutes. Drain.

Blend Purée

In a blender, combine the cooked vegetables with butter and olive oil. Blend until smooth. Adjust seasoning with salt to taste.

Serve

On a warm plate, spoon a generous amount of the vegetable purée. Slice the duck breast and arrange it on top. Garnish with microgreens and edible flowers.