Lavender-Honey Glazed Duck Breast with Roasted Root Vegetables

Instructions

1. 1

   Preheat oven to 400°F (200°C). Peel and chop the carrots, parsnips, and sweet potato into bite-sized pieces. Toss them on a baking tray lined with parchment paper with 2 tablespoons of olive oil, salt, and pepper.

   ~5 min
2. 2

   Roast the root vegetables for 25-30 minutes, or until tender and slightly caramelized. Toss them halfway through.

   ~30 min
3. 3

   While the vegetables roast, prepare the duck breasts. Score the skin in a diamond pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

   ~5 min
4. 4

   Place the duck breasts, skin-side down, in a cold, oven-safe frying pan. Place the pan over medium heat and render the fat for about 6-8 minutes, until the skin is golden brown and crispy. Pour off excess fat periodically. Flip the duck breasts and sear the other side for 1-2 minutes.

   ~10 min
5. 5

   In a small saucepan, gently heat the honey with the culinary lavender buds for 2-3 minutes. Strain out the lavender and discard. Whisk in the remaining 1 tablespoon of olive oil.

   ~5 min
6. 6

   Brush the honey-lavender glaze over the duck breasts. Transfer the frying pan to the preheated oven for 5-7 minutes, or until the duck reaches an internal temperature of 135°F (57°C) for medium-rare.

   ~7 min
7. 7

   Remove the duck from the oven and let it rest for 5-10 minutes before slicing. Serve the sliced duck breast with the roasted root vegetables and a sprig of fresh thyme.

   ~10 min