Lavender Honey Crusted Duck Breast with Saffron Risotto

Instructions

1. 1

   Gently score the skin of the duck breasts in a diamond pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper. Set aside.

   ~5 min
2. 2

   In a small bowl, combine the dried lavender buds with honey. Finely chop the lavender if the buds are large. Set this mixture aside.

   ~2 min
3. 3

   Heat 1 tablespoon of olive oil in a frying pan over medium heat. Place the duck breasts skin-side down and cook for 6-8 minutes, or until the skin is golden brown and crisp. Pour off excess rendered fat.

   ~8 min
4. 4

   Flip the duck breasts and cook on the flesh side for another 4-6 minutes for medium-rare (internal temperature of 135°F / 57°C). Adjust cooking time for desired doneness. Remove duck from pan and let rest for 10 minutes.

   ~10 min
5. 5

   While the duck rests, gently warm the chicken broth in a medium saucepan. Add the saffron threads to the warm broth and let steep.

   ~5 min
6. 6

   In the same frying pan (after pouring out most of the duck fat, leaving about 1 tablespoon), sauté the finely chopped shallot over medium heat for 2 minutes until softened. Add the minced garlic and cook for 30 seconds more until fragrant.

   ~3 min
7. 7

   Add the Arborio rice to the pan and toast for 1-2 minutes, stirring constantly, until the edges of the grains are translucent.

   ~2 min
8. 8

   Begin adding the saffron-infused chicken broth to the rice, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next. Continue this process for 18-20 minutes, until the rice is creamy and al dente.

   ~20 min
9. 9

   Stir in the butter and grated Parmesan cheese into the risotto. Season with salt and pepper to taste.

   ~2 min
10. 10

    Slice the rested duck breasts. Brush the duck breast with the lavender-honey mixture. Serve immediately over the saffron risotto.

    ~3 min