1 hr 30 mins
2 hrs 30 mins
This is a lush recipe for duck. It tastes very "french", and despite the honey glaze, it isn't too sweet. The lavender or herbes de provence make a nice counterpoint to the flavors. The pan juice is perfect served alongside the duck, to drizzle over the meat at the table. Adapted from epicurious.com
My Private Note
Units: US | Metric
- 4 teaspoons packed fresh lavender blossoms (use the same proportions of herbes de provence, if you can't find lavender) or 3 teaspoons dried lavender flowers (use the same proportions of herbes de provence, if you can't find lavender)
- 1 tablespoon fresh thyme leave
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon whole black peppercorn
- 1 (5 1/2 lb) duck (thawed, if frozen)
- 1 cup canned low sodium chicken broth
- 3 tablespoons dry red wine
- 4 tablespoons honey (I use clover, but if you can find lavender or orange flower honey, it would add additional flavor)
- salt and pepper, to taste
- 1Preheat oven to 350 degrees Fahrenheit.
- 2Using a mortar and pestle or spice grinder, finely grind half of the lavender (or herbes de provence), thyme, sea salt, and peppercorns.
- 3Set aside the ground herb rub mix.
- 4Remove excess fat and skin from duck neck and inside cavity.
- 5Remove giblets (reserve liver only).
- 6Thoroughly rinse duck and pat dry with paper towels.
- 7With very sharp paring knife, carefully score duck breast in criss-cross pattern, making sure to cut through skin and fat only (do not cut into the flesh or"meat" of the duck).
- 8Rub herb mix into both inside the cavity and the outside of the duck.
- 9Place liver back into the prepared duck cavity.
- 10Put duck onto rack inside a roasting pan, breast side up and roast for 2 hours (do not baste during initial roasting).
- 11Remove duck from oven and increase the oven temperature to 375 degrees Fahrenheit.
- 12Put the duck on a platter and carefully pour pan juices into large glass measuring cup.
- 13Spoon off all but about 1 tablespoon of the clear duck fat into a glass dish and refrigerate to use in other dishes as a sauté medium, for example.
- 14Pour pan juices and the 1 tablespoon of the duck fat back to the roasting pan and add the chicken broth and wine.
- 15Put duck back on the rack in the roasting pan and brush with about half of the honey.
- 16Roast the duck for about 20 minutes, basting at least once with the pan juice/broth/wine mixture.
- 17Remove the duck from the oven and brush with the rest of the honey, then sprinkle the duck about 1 teaspoon of the lavender or herbes de provence and return to the oven to roast about 5 minutes more.
- 18Depending on the size of the duck, it may take a bit longer; it is ready to remove from the oven when a meat thermometer inserted into the innermost duck thigh registers 180 degrees Fahrenheit.
- 19When duck is done, remove from the oven and put it on a platter to rest.
- 20Remove the liver from the duck cavity and mash finely in a small bowl to be used on crackers or small toasted baguette slices.
- 21Pour pan juices from the roaster into a saucepan, making sure to scrape up browned bits.
- 22Add the remaining lavender or herbes de provence to the saucepan, along with salt and pepper to taste and place over medium heat.
- 23Bring the juices to a boil, whisking often, and cook until the sauce is thickened and coats the back of a spoon.
- 24Taste and add more salt and pepper if needed.
- 25Transfer the sauce to a bowl and serve with sliced duck at the table.
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Nutritional Facts for Duck Glazed With Honey and Lavender (Or Herbes De Provence)
Serving Size: 1 (721 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 2605.3
- Calories from Fat 2213
- Total Fat 245.9 g
- Saturated Fat 82.6 g
- Cholesterol 474.4 mg
- Sodium 1284.6 mg
- Total Carbohydrate 18.4 g
- Dietary Fiber 0.1 g
- Sugars 17.3 g
- Protein 73.0 g
The following items or measurements are not included:
fresh lavender blossoms