Crispy Roast Duck With Lavender Honey

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Make the glaze: in a small bowl, combine the honey, boiling water, and pepper; stir to blend and set aside.
  • Preheat oven to 275°; season ducks with salt and pepper.
  • With a kitchen fork, prick skin about ¼ inch deep all over, particularly in the fatty area around the thighs and wing area; do not pierce the meat.
  • Place duck breast-side down on a rack in a roasting pan; pour boiling water over them; roast for 2 hours.
  • Turn the duck breast-side up and brush with the glaze.
  • Roast for another 1 to 1 ¼ hours, or until the legs wiggle easily; transfer to a carving board and let cool.
  • Using heavy poultry shears, quarter the ducks—cut the backbones out to make this easier.
  • Place the duck quarters in plastic bags and refrigerate.
  • About 45 minutes before serving, preheat the oven to 375°; place the duck, skin-side up on a rimmed baking sheet and roast for 30 minutes, or until the duck is cooked through and crisp.
  • Meanwhile, make the sauce—in a small skillet, melt butter over med-highheat.
  • Add in shallots; saute for 2 minutes or until softened.
  • Add in demi-glace, honey, and vinegar; turn up heat to high, and reduce the sauce to a light glaze, about 3 minutes.
  • Whisk the remaining 1 tablespoons butter into the sauce to thicken it and add a sheen; season with salt and pepper.
  • Place the duck on a platter and spoon over a little sauce; serve the remaining sauce on the side.
Advertisement