Lavender and Honey Glazed Duck Breast with Root Vegetable Dauphinoise
Tender duck breast, pan-seared to perfection and finished with a delicate glaze of lavender-infused honey. This sophisticated dish is complemented by a creamy, layered root vegetable dauphinoise, offering a delightful balance of floral, sweet, and earthy flavors.
Prep Time
90 min
Difficulty
Medium
Servings
2
Calories
650 kcal
Instructions
- 1
Preheat oven to 375°F (190°C). Butter a small gratin dish.
- 2
Peel and thinly slice the potatoes, sweet potatoes, and parsnips using a mandoline slicer or a sharp knife. Mince the garlic.
~15 min - 3
In a small saucepan, gently heat the heavy cream with the minced garlic, nutmeg, salt, and pepper. Do not boil. Remove from heat and let it infuse for 10 minutes.
~10 min - 4
Layer the sliced root vegetables in the prepared gratin dish, alternating between potato, sweet potato, and parsnip slices. Pour the infused cream mixture evenly over the vegetables. Dot with small pieces of butter.
~10 min - 5
Bake the dauphinoise in the preheated oven for 45-55 minutes, or until the vegetables are tender and the top is golden brown. If it browns too quickly, cover with foil.
~50 min - 6
While the dauphinoise bakes, score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
~5 min - 7
In a small saucepan, combine honey and lavender buds. Heat gently until the honey is fluid and fragrant. Strain out the lavender buds, discarding them. Set aside.
~5 min - 8
Place the duck breasts, skin-side down, in a cold, dry frying pan. Turn the heat to medium-low and cook for 8-10 minutes, allowing the fat to render. Pour off excess fat as it accumulates.
~10 min - 9
Flip the duck breasts and sear the flesh side for 2-3 minutes. Brush the skin side generously with the lavender-honey glaze.
~3 min - 10
Transfer the duck breasts to a baking tray and place them in the oven with the dauphinoise for the last 5-7 minutes of cooking, or until the internal temperature reaches 135°F (57°C) for medium-rare.
~7 min - 11
Remove duck breasts from the oven and let them rest for 5-10 minutes on a cutting board before slicing. Serve the sliced duck breast alongside the root vegetable dauphinoise.
~10 min
Tips
- Rendering the duck fat slowly over low heat is crucial for achieving crispy skin. Discarding the rendered fat will prevent the duck from becoming greasy.
- For a more intense lavender flavor, you can let the lavender buds steep in the honey for a few hours at room temperature before gently warming and straining.
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