La Belle Et La Bête Recipe

Score, season, and render

Pat duck breasts dry with paper towels. Using a sharp knife, score the skin in a diamond pattern without cutting into the meat. Season both sides with 1 1/2 tsp kosher salt and 3/4 tsp freshly ground black pepper. Place a cold heavy skillet over medium-low heat. Place the duck breasts skin-side down in the skillet (no oil). Cook gently 8–12 minutes, allowing fat to render and skin to become deep golden and crisp. Spoon off excess fat into a heatproof container as it accumulates so the pan doesn't fry the skin.

Finish in oven and rest

When skin is crisp and most fat rendered, flip breasts skin-side up and sear 30 seconds. Transfer skillet to a preheated 200°C (400°F) oven for 6–8 minutes for medium-rare (internal ~57–60°C). For medium, add 2–3 minutes. Remove from oven, transfer duck to a cutting board, tent loosely with foil and rest 8–10 minutes while preparing sauce and sides.

Make the sauce

Pour off all but 1 tablespoon of duck fat from the skillet (reserve the rest for another use). Return skillet to medium heat, add 2 tbs unsalted butter. When butter foams, add finely chopped shallot and cook 1–2 minutes until translucent. Add minced garlic and thyme sprigs and cook 30 seconds until fragrant. Carefully pour in 120 ml port to deglaze, scraping up brown bits with a wooden spoon. Allow port to reduce by about half (3–4 minutes). Stir in 3 tbs cherry preserves and 1 tbs red wine vinegar. Add 120 ml chicken or duck stock and optional pitted fresh cherries (100 g) if using. Simmer gently 4–6 minutes until sauce coats the back of a spoon and reaches a glossy, slightly thickened consistency. Taste and season with salt and pepper as needed. Remove thyme sprigs and swirl in 1 tbs cold butter off heat for shine.

Slice and glaze

Slice duck breasts on the diagonal about 1/4–1/2 inch thick. Arrange slices on plates and spoon warm cherry-port sauce over and around the meat.

Place peeled potatoes and parsnips in a large pot and cover with cold water by 2 cm. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until both are very tender when pierced, about 15–20 minutes. Drain well and return to the still-warm pot for 1 minute to evaporate excess moisture.

Warm the milk and 50 g butter together until butter melts (do not boil). Mash potatoes and parsnips through a ricer or with a potato masher until smooth. Stir in warmed milk-butter mixture until silky. For extra creaminess, whisk in 2 tbs crème fraîche or sour cream. Season with 1 tsp salt and 1/2 tsp white or black pepper to taste. Keep warm, covered, until plating.

Bring a large pot of salted water to a rolling boil. Add haricots verts and blanch 2–3 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking and preserve color. Drain and pat dry.

Heat 1 tbs olive oil in a skillet over medium heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add blanched beans and toss 1–2 minutes to heat through. Season with 1/2 tsp salt, 1/4 tsp black pepper and lemon zest if using. Remove from heat and stir in sliced chives.

Divide parsnip-potato purée between plates (about a generous spoonful per plate). Fan sliced duck breast over the purée. Spoon several tablespoons of warm cherry-port sauce over the duck and on the plate.

Arrange garlic-chive haricots verts alongside. Scatter microgreens and toasted hazelnuts or walnuts over the purée and around the duck. Drizzle 1 tsp good-quality olive oil over the greens. Serve immediately.