Lavender & Honey Glazed Duck Breast with Sarladaise Potatoes
Pan-seared duck breast, coated in a delicate lavender and honey glaze, offers a unique floral sweetness that beautifully complements the rich, savory duck. It's served alongside classic French Sarladaise potatoes, slow-cooked in duck fat with garlic and herbs for an incredibly tender and flavorful experience.
Prep Time
75 min
Difficulty
Medium
Servings
2
Calories
850 kcal
Instructions
- 1
Preheat oven to 350°F (175°C). Peel and thinly slice the potatoes. Mince garlic and chop fresh thyme.
~10 min - 2
In a small saucepan, gently heat the honey with dried lavender until fragrant. Strain out the lavender and set the honey glaze aside.
~5 min - 3
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.
~3 min - 4
Place duck breasts skin-side down in a cold frying pan. Turn heat to medium-low and render the fat for 8-10 minutes until the skin is golden and crispy. Pour off excess rendered duck fat into a heatproof container, reserving about 2 tablespoons.
~10 min - 5
Flip duck breasts and sear the meat side for 1-2 minutes. Transfer duck breasts to the preheated oven and cook for 6-8 minutes for medium-rare, or to your desired doneness. Let rest for 5 minutes.
~15 min - 6
While duck rests, add sliced potatoes, minced garlic, and thyme sprigs to the same frying pan with reserved duck fat. Cook over medium heat, stirring occasionally, until potatoes are tender and golden brown. Add a splash of reserved duck fat if needed.
~20 min - 7
Slice the rested duck breasts. Brush the sliced duck with the lavender-honey glaze.
~2 min - 8
Serve the glazed duck breast slices over the Sarladaise potatoes.
Tips
- Render the duck fat slowly over low heat to achieve extra crispy skin. Do not discard all the rendered fat; it's crucial for cooking the potatoes.
- The lavender can be quite potent. If you're new to using it in cooking, start with a smaller amount and adjust to your preference.
Featured Collections
Popular Recipes
Spicy Umami Duck Confit Croquettes with Lychee Glaze
Crispy, golden croquettes made with rich duck confit, infused with a hint of spice and deep umami flavors. They are coated in a vibrant, sweet-and-tangy lychee glaze, offering a delightful contrast to the savory filling.
HalalSavory Lentil & Radish Breakfast Tartines with Dijon Cream
A sophisticated French-inspired breakfast featuring hearty lentils and peppery radishes atop toasted sourdough, drizzled with a tangy Dijon mustard cream. This dish offers a complex balance of earthy, bitter, and sour notes to awaken your palate.
HalalSavory Vichyssoise Croissant Tartines
This dish elevates the classic French leek and potato soup into a delightful breakfast tartine. A creamy Vichyssoise spread is layered on a toasted croissant, offering a sophisticated and satisfying start to your day with its salty, sour, and umami notes.
HalalLychee and Honey Glazed Duck Confit with Lavender Infusion
A delicate French-inspired dish featuring slow-cooked duck legs infused with lavender and coated in a sweet, floral lychee and honey glaze. This recipe offers a complex flavor profile marrying savory richness with aromatic sweetness.