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    You are in: Home / Recipes / Duck Glazed With Honey and Lavender (Or Herbes De Provence) Recipe
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    Duck Glazed With Honey and Lavender (Or Herbes De Provence)

    Average Rating:

    4 Total Reviews

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    • on December 31, 2012

      WOW. One of the best duck recipes I have made. Loved the lavender flavor. For the sauce, I replaced the red wine and 1/4 cup of the broth with ruby port. Delicious! This was a fantastic Christmas dinner, served with Lundberg's Red Rice "Christmas Rice" and roasted asparagus. Thanks for posting this keeper.

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    • on November 19, 2006

      I have to say this is fantastic recipe! I replace turkey with this delicious dish every Thanksgiving every year for the past two years. I have to say that the credit is due to Lizzie for posting this... Original recipe can be found on Williams Sonoma webpage in recipe corner.

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    • on November 25, 2005

      I made this for Thanksgiving, using herbes de provence, with a little fresh lavender blossom added, or rather fresh frozen, as the temps turned very very cold recently! The combination of honey and herbs was very nice - it may sound a bit unusual, but really very pleasant. For some reason, although I know I measured carefully, the skin tasted a little bit salty, but it was fine in combination with the meat. The gravy was excellent.

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    • on April 30, 2004

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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
    84%
    Total Fat 245.9 g
    378%
    Saturated Fat 82.6 g
    413%
    Cholesterol 474.4 mg
    158%
    Sodium 1284.6 mg
    53%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 0.1 g
    0%
    Sugars 17.3 g
    69%
    Protein 73.0 g
    146%

    The following items or measurements are not included:

    fresh lavender blossoms

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