Honey and Lavender Glazed Duck Recipe

 

CookingClassDinner

Guests enjoy dinner after a hard days work in the kitchen at the French Country Cooking Class.

Mel et Lavande Glace de Canard

Honey and Lavender Glazed Duck

Ingredients:

3 tsp. dried lavender flowers

1 tbs. fresh thyme

1 ½ tsp. sea salt

¼ tsp. whole black peppercorns

1 whole duck

1 cup chicken stock

3 tbs. dry red wine

4 tbs. honey

Salt and Pepper to taste

Method:

  1. Preheat oven to 325 degrees
  2. Using a mortar and pestle or spice grinder, finely grind half of the lavender, thyme, sea salt and peppercorns, set aside.
  3. Remove excess fat and skin from duck neck and inside cavity. Remove giblets and reserve liver. Thoroughly rinse duck and pat dry with paper towels.
  4. With a very sharp paring knife, carefully score duck breast in crisscross pattern, making sure to cut through skin and fat only.
  5. Rub herb mix into outside of duck and inside the cavity. Place liver back inside cavity.
  6. Put duck onto a rack in roasting pan, breast side up and roast for 2 hours.
  7. Remove duck from oven and increase oven temperature to 375 degrees.
  8. Put duck on a platter and pour pan juices into a large glass bowl and spoon off all but 1 tablespoon of clear duck fat.
  9. Pour pan juices and 1 tablespoon of duck fat back into roasting pan and add chicken stock and wine.
  10. Return duck to rack in roasting pan and baste with about half of the honey.
  11. Roast duck for 20 minutes, basting at least once with the pan juices.
  12. Remove duck from oven and baste with remaining honey and sprinkle with 1 teaspoon of lavender flowers and return to oven to roast for 5 minutes.
  13. Remove duck from oven and let rest. Remove liver from cavity and mash into paste to be served on toast points.
  14. Pour pan juices into sauce pan, add remaining lavender and salt and pepper to taste.
  15. Over medium heat, bring juices to a boil, whisking often and cook until sauce is thickened and coats the back of a spoon. Strain into another sauce pan and keep warm.
  16. Quarter duck for service and add sauce.

Serves 4

 

Find more recipes from our French Country Cooking Class here.