Lavender Honey Glazed Duck Breast with Fig and Balsamic Reduction

Instructions

1. 1

   Score the skin of the duck breasts in a criss-cross pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.

   ~5 min
2. 2

   In a small bowl, combine the honey and fresh lavender buds. Let it steep for at least 15 minutes to infuse the honey.

   ~15 min
3. 3

   Place the duck breasts skin-side down in a cold, dry frying pan. Cook over medium-low heat for 10-12 minutes, allowing the fat to render out and the skin to become crispy.

   ~12 min
4. 4

   Flip the duck breasts and cook for another 4-6 minutes for medium-rare, or longer to your desired doneness. Remove from the pan and let rest for 5 minutes.

   ~6 min
5. 5

   While the duck rests, prepare the fig and balsamic reduction. Chop the fresh figs. In a saucepan, combine the chopped figs, aged balsamic vinegar, and water. Bring to a simmer over medium heat.

   ~3 min
6. 6

   Cook for 5-7 minutes, stirring occasionally, until the figs break down and the sauce thickens slightly. Stir in the butter until melted and incorporated.

   ~7 min
7. 7

   Strain out the lavender buds from the infused honey. Brush the rested duck breasts with the lavender honey glaze.

   ~2 min
8. 8

   Slice the glazed duck breasts and arrange them on serving plates. Spoon the fig and balsamic reduction over and around the duck.

   ~2 min