Roasted Honey Lavender Duck Breasts Food

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LAVENDER HONEY-GLAZED ROAST DUCK



Lavender Honey-Glazed Roast Duck image

Provided by Food Network

Categories     main-dish

Time 1h20m

Number Of Ingredients 6

1 female Muscovy duck, about 3 1/2 pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry
Salt and freshly ground pepper to taste
1/2 cup nicoise (oil-cured black) olives
2 tablespoons dried lavender
2 tablespoons olive oil
4 tablespoons lavender honey

Steps:

  • Preheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.;

DUCK GLAZED WITH HONEY AND LAVENDER (OR HERBES DE PROVENCE)



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

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

Provided by Lizzie-Babette

Categories     Whole Duck

Time 4h

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 2605.4, Fat 245.9, SaturatedFat 82.6, Cholesterol 474.4, Sodium 1284.7, Carbohydrate 18.5, Fiber 0.1, Sugar 17.4, Protein 73

DUCK WITH HONEY



Duck with Honey image

Categories     Duck     Poultry     Roast     Fall     Spring     Winter     Honey     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

4 teaspoons (packed) fresh lavender blossoms or 2 teaspoons dried
1 tablespoon fresh thyme leaves
1 1/2 teaspoons coarse sea salt
1/4 teaspoon black peppercorns
1 6- to 6 1/2-pound duck, fresh or frozen, thawed
1 cup canned low-salt chicken broth
3 tablespoons dry red wine
4 tablespoons lavender honey or orange flower honey
4 toasted baguette slices

Steps:

  • Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture; return duck liver to cavity.
  • Place duck, breast up, on rack in roasting pan. Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Add broth and wine. Return duck to pan. Brush with 2 tablespoons honey.
  • Roast duck 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F, about 5 minutes longer.
  • Transfer duck to platter. Remove liver; mash finely in small bowl. Spread liver over baguette slices. Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking often, 5 minutes. Season with salt and pepper. Transfer to bowl. Slice duck and serve with baguette slices and pan juices.

CRISPY ROAST DUCK WITH LAVENDER HONEY



Crispy Roast Duck With Lavender Honey image

Make and share this Crispy Roast Duck With Lavender Honey recipe from Food.com.

Provided by ratherbeswimmin

Categories     Duck

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 tablespoons lavender honey
2 tablespoons boiling water
1 teaspoon fresh coarse ground black pepper
2 (4 1/2 lb) ducks, neck and giblets removed (Muscovy duck is recommended)
salt
fresh ground black pepper
2 cups boiling water
2 tablespoons unsalted butter
3 medium shallots, minced
1 cup demi-glace
1 tablespoon lavender honey, plus
1 teaspoon lavender honey
2 teaspoons red wine vinegar
salt
fresh ground black pepper

Steps:

  • 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.

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