Duck Glazed with Honey and Lavender (or Herbes de Provence)
Cook Time: 2 hours 30 minutes
Prep Time: 1 hour 30 minutes
Total Time: 4 hours
Servings: 4
Description:
Indulge in the sumptuous flavors of this exquisite duck dish, which embodies the essence of French cuisine. The honey glaze provides a delightful balance of sweetness without being overwhelming, while the fragrant notes of lavender or herbes de Provence beautifully enhance the dish’s character. To elevate your dining experience, serve the luscious pan juices alongside the duck, allowing guests to drizzle the rich sauce over their meat at the table. Adapted from epicurious.com, this recipe promises to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh thyme leaves | 4 |
| Sea salt | 1 tablespoon |
| Whole black peppercorns | 1½ teaspoons |
| Whole duck | 1 (about 5-6 lbs) |
| Low sodium chicken broth | 1 cup |
| Dry red wine | 1 cup |
| Honey | 3/4 cup |
Nutritional Information (per serving)
| Nutritional Component | Amount |
|---|---|
| Calories | 2605.4 |
| Total Fat | 245.9 g |
| Saturated Fat | 82.6 g |
| Cholesterol | 474.4 mg |
| Sodium | 1284.7 mg |
| Total Carbohydrates | 18.5 g |
| Dietary Fiber | 0.1 g |
| Sugars | 17.4 g |
| Protein | 73 g |
Instructions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C), ensuring it reaches the desired temperature for roasting the duck.
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Prepare the Herb Rub: In a mortar and pestle or a spice grinder, finely grind half of the lavender (or herbes de Provence), the fresh thyme leaves, sea salt, and whole black peppercorns until they form a fragrant rub. Set this mixture aside, allowing the flavors to meld.
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Prepare the Duck: Carefully remove any excess fat and skin from the duck’s neck and cavity. If there are giblets, discard all except for the liver, which you will reserve for later use. Thoroughly rinse the duck under cold water and pat it dry with paper towels, ensuring it is ready for seasoning.
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Score the Duck: With a very sharp paring knife, gently score the duck breast in a criss-cross pattern. Be cautious to cut through the skin and fat, but avoid cutting into the flesh of the duck itself, as this helps render the fat during cooking.
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Season the Duck: Generously rub the herb mixture both inside the cavity and all over the exterior of the duck. Ensure the seasoning is evenly distributed to enhance the overall flavor.
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Stuff the Duck: Place the reserved liver back inside the prepared cavity of the duck, adding richness to the dish.
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Roasting the Duck: Position the duck on a rack inside a roasting pan, breast side up, and place it in the oven to roast for 2 hours. It is crucial not to baste the duck during this initial roasting period, allowing the skin to crisp up beautifully.
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Prepare for Glazing: After 2 hours, carefully remove the duck from the oven and increase the temperature to 375°F (190°C). Place the duck on a platter and carefully pour the pan juices into a large glass measuring cup. Spoon off all but about 1 tablespoon of the clear duck fat into a glass dish and refrigerate it for future culinary endeavors, such as sautéing vegetables.
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Add Broth and Wine: Return the reserved pan juices and the tablespoon of duck fat back to the roasting pan. Add the low sodium chicken broth and dry red wine to this mixture, stirring well to combine.
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Honey Glazing: Place the duck back onto the rack in the roasting pan, and brush it generously with half of the honey, ensuring even coverage.
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Final Roasting: Roast the duck for an additional 20 minutes, basting it at least once with the pan juice, broth, and wine mixture, allowing the flavors to deepen and the skin to caramelize.
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Finishing Touches: Once the 20 minutes are up, remove the duck from the oven, and brush it with the remaining honey. Sprinkle about 1 teaspoon of the lavender or herbes de Provence over the top of the duck for added flavor and visual appeal. Return it to the oven for another 5 minutes, or until the skin is golden and crispy.
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Check Doneness: To ensure the duck is perfectly cooked, use a meat thermometer inserted into the innermost thigh; it should register 180°F (82°C). Adjust cooking time as necessary based on the size of the duck.
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Rest the Duck: Once cooked, remove the duck from the oven and place it on a platter to rest for about 15 minutes, allowing the juices to redistribute throughout the meat.
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Prepare the Sauce: While the duck rests, take the reserved pan juices from the roaster and pour them into a saucepan, scraping up any browned bits from the bottom to enhance the flavor. Add the remaining lavender or herbes de Provence to the saucepan, along with salt and pepper to taste, and place it over medium heat.
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Thicken the Sauce: Bring the juices to a boil, whisking often, and cook until the sauce thickens and coats the back of a spoon, enhancing its richness. Taste and adjust seasoning as needed, adding more salt and pepper if desired.
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Serve: Transfer the finished sauce to a serving bowl, ready to accompany the sliced duck at the table.
Final Thoughts
With its exquisite flavor profile and elegant presentation, this Duck Glazed with Honey and Lavender (or Herbes de Provence) is sure to impress your family and friends. Perfect for special occasions or a delightful dinner, this dish captures the essence of French culinary artistry and brings a touch of sophistication to your dining table. Enjoy your culinary journey and the wonderful experience of sharing this dish with loved ones!
