Lavender and Honey Glazed Duck Breast with Herbed Potato Dauphine
This dish features pan-seared duck breast finished with a delicate lavender and honey glaze, offering a fragrant and slightly sweet counterpoint to the rich duck. It's served alongside elegantly piped potato dauphine, infused with fresh herbs for an aromatic and comforting side.
Prep Time
75 min
Difficulty
Medium
Servings
2
Calories
650 kcal
Instructions
- 1
Preheat your oven to 375°F (190°C). 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 - 2
In a small saucepan, gently heat the honey and lavender over low heat for 5 minutes to infuse. Strain the honey to remove the lavender buds. Set aside.
~10 min - 3
Place the duck breasts skin-side down in a cold frying pan. Place the pan on medium-low heat and render the fat for about 8-10 minutes, until the skin is golden brown and crispy. Pour off excess fat into a heatproof container.
~10 min - 4
Flip the duck breasts and sear the meat side for 1-2 minutes. Transfer the duck breasts to a baking tray and roast in the preheated oven for 8-12 minutes, or until desired doneness (130°F/54°C for medium-rare).
~12 min - 5
While the duck is roasting, peel and boil the potatoes in salted water until tender. Drain well and mash them until smooth.
~20 min - 6
Heat the milk and butter in a small saucepan until butter is melted. Gradually whisk the milk mixture into the mashed potatoes until you have a smooth, thick consistency. Stir in the flour, egg yolks, parsley, and chives. Season with salt and pepper.
~10 min - 7
Transfer the potato mixture to a piping bag fitted with a star tip. Pipe small mounds onto a parchment-lined baking sheet.
~5 min - 8
Bake the potato dauphine for 15-20 minutes, or until golden brown and puffed.
~20 min - 9
Remove duck from the oven and let it rest for 5 minutes. Brush the rested duck breasts with the lavender-honey glaze. Slice the duck and serve with the herbed potato dauphine.
~5 min
Tips
- Render the duck fat slowly over low heat to achieve perfectly crispy skin.
- The potato mixture for the dauphine should be quite stiff to hold its shape when piped. If it's too loose, add a little more flour.
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