Lavender-Honey Glazed Duck Breast with Almond Crumble
Tender duck breast pan-seared to crispy perfection, then finished with a delicate lavender and honey glaze. A crunchy almond crumble adds a delightful textural contrast and nutty flavor.
Prep Time
45 min
Difficulty
Medium
Servings
2
Calories
550 kcal
Instructions
- 1
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the flesh. Season generously with salt and pepper. (5 minutes)
~5 min - 2
In a small saucepan, gently heat the honey, lavender buds, and orange zest over low heat for 5 minutes, allowing the flavors to infuse. Strain the honey and set aside. (10 minutes)
~10 min - 3
Place the duck breasts skin-side down in a cold, dry frying pan. Cook over medium-low heat for 8-10 minutes, allowing the fat to render and the skin to become golden and crispy. (10 minutes)
~10 min - 4
Flip the duck breasts and sear the flesh side for 2-3 minutes. Remove from the pan and let rest for 5 minutes. (8 minutes)
~8 min - 5
While the duck rests, toast the slivered almonds in a dry small saucepan over medium heat until golden brown, about 3-4 minutes. Stir in the butter and cook for another minute until melted and coating the almonds. Set aside. (5 minutes)
~5 min - 6
Slice the rested duck breasts and brush generously with the lavender-honey glaze. Sprinkle the toasted almond crumble over the top. (2 minutes)
~2 min
Tips
- Rendering the duck fat slowly over low heat is crucial for achieving crispy skin. You can save the rendered duck fat for other culinary uses.
- Ensure your lavender is culinary grade to avoid a bitter taste. Serve immediately for the best texture.
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