Duck Glazed With Honey and Lavender (Or Herbes De Provence)

Recipe by Lizzie-Babette
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 4hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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 12
    teaspoons sea salt
  • 14
  • 1
    (5 1/2 lb) duck (thawed, if frozen)
  • 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
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DIRECTIONS

  • Preheat oven to 350 degrees Fahrenheit.
  • Using a mortar and pestle or spice grinder, finely grind half of the lavender (or herbes de provence), thyme, sea salt, and peppercorns.
  • Set aside the ground herb rub mix.
  • Remove excess fat and skin from duck neck and inside cavity.
  • Remove giblets (reserve liver only).
  • Thoroughly rinse duck and pat dry with paper towels.
  • With 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).
  • Rub herb mix into both inside the cavity and the outside of the duck.
  • Place liver back into the prepared duck cavity.
  • Put duck onto rack inside a roasting pan, breast side up and roast for 2 hours (do not baste during initial roasting).
  • Remove duck from oven and increase the oven temperature to 375 degrees Fahrenheit.
  • Put the duck on a platter and carefully pour pan juices into large glass measuring cup.
  • Spoon 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.
  • Pour pan juices and the 1 tablespoon of the duck fat back to the roasting pan and add the chicken broth and wine.
  • Put duck back on the rack in the roasting pan and brush with about half of the honey.
  • Roast the duck for about 20 minutes, basting at least once with the pan juice/broth/wine mixture.
  • Remove 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.
  • Depending 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.
  • When duck is done, remove from the oven and put it on a platter to rest.
  • Remove the liver from the duck cavity and mash finely in a small bowl to be used on crackers or small toasted baguette slices.
  • Pour pan juices from the roaster into a saucepan, making sure to scrape up browned bits.
  • Add the remaining lavender or herbes de provence to the saucepan, along with salt and pepper to taste and place over medium heat.
  • Bring the juices to a boil, whisking often, and cook until the sauce is thickened and coats the back of a spoon.
  • Taste and add more salt and pepper if needed.
  • Transfer the sauce to a bowl and serve with sliced duck at the table.
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