4 Reviews

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.

1 person found this helpful. Was it helpful to you? [Yes] [No]
Outta Here December 31, 2012

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.

1 person found this helpful. Was it helpful to you? [Yes] [No]
architectvs November 19, 2006

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.

1 person found this helpful. Was it helpful to you? [Yes] [No]
duonyte November 25, 2005
Duck Glazed With Honey and Lavender (Or Herbes De Provence)