Duck With Honey
Serves: 3
Floy Nolan
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Transfer to bowl
2
Preheat oven to 350°F
3
Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle
4
Remove fat deposits and giblets from duck cavity, reserving liver
5
Trim excess skin and fat from neck area
6
Rinse inside and out; pat dry
7
Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern
8
Rub inside and outside of duck with herb mixture; return duck liver to cavity
9
Place duck, breast up, on rack in roasting pan
10
Roast 2 hours
11
Remove from oven
12
Increase oven temperature to 375°F
13
Transfer duck to plate
14
Pour pan juices into 4-cup glass measuring cup; spoon off fat
15
Return juices and 1 tablespoon fat to pan
16
Add broth and wine
17
Return duck to pan
18
Brush with 2 tablespoons honey
19
Roast duck 20 minutes, basting once with pan juices
20
Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender
21
Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F, about 5 minutes longer
22
Transfer duck to platter
23
Remove liver; mash finely in small bowl
24
Spread liver over baguette slices
25
Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan
26
Place over medium heat
27
Boil juices until thick enough to coat spoon, whisking often, 5 minutes
28
Season with salt and pepper
29
Slice duck and serve with baguette slices and pan juices
30
Preheat oven to 350°F
31
Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle
32
Remove fat deposits and giblets from duck cavity, reserving liver
33
Trim excess skin and fat from neck area
34
Rinse inside and out; pat dry
35
Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern
36
Rub inside and outside of duck with herb mixture; return duck liver to cavity
37
Place duck, breast up, on rack in roasting pan
38
Roast 2 hours
39
Remove from oven
40
Increase oven temperature to 375°F
41
Transfer duck to plate
42
Pour pan juices into 4-cup glass measuring cup; spoon off fat
43
Return juices and 1 tablespoon fat to pan
44
Add broth and wine
45
Return duck to pan
46
Brush with 2 tablespoons honey
47
Roast duck 20 minutes, basting once with pan juices
48
Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender
49
Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F, about 5 minutes longer
50
Transfer duck to platter
51
Remove liver; mash finely in small bowl
52
Spread liver over baguette slices
53
Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan
54
Place over medium heat
55
Boil juices until thick enough to coat spoon, whisking often, 5 minutes
56
Season with salt and pepper
57
Transfer to bowl
58
Slice duck and serve with baguette slices and pan juices