Honey-Glazed Duck Breast with Lavender-Infused Pear Puree
This elegant French dish features pan-seared duck breast with a sweet and savory honey glaze, complemented by a delicate pear puree infused with aromatic lavender. It offers a delightful balance of rich, gamey duck and fragrant, subtly sweet fruit.
Prep Time
45 min
Difficulty
Easy
Servings
2
Calories
450 kcal
Instructions
- 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 pepper.
~5 min - 2
Place the duck breasts skin-side down in a cold, dry frying pan. Cook over medium heat for 8-10 minutes, allowing the fat to render and the skin to become golden brown and crispy.
~10 min - 3
Flip the duck breasts and cook for another 3-5 minutes for medium-rare, or longer for desired doneness. Remove duck from the pan and let it rest for 5 minutes.
~5 min - 4
While the duck rests, peel, core, and chop the pears. Place them in a saucepan with the butter and dried lavender buds. Cook over medium heat, stirring occasionally, until the pears are very soft, about 10-15 minutes.
~15 min - 5
Drain any excess liquid from the saucepan. Mash the pears with a fork or blend them with an immersion blender until smooth. Stir in the lemon juice.
~3 min - 6
While the pear puree is still warm, gently warm the honey in a small bowl (microwave for 10 seconds if needed). Brush the honey glaze over the rested duck breasts.
~2 min - 7
Slice the duck breasts and serve immediately alongside the lavender-infused pear puree.
Tips
- For an extra crispy skin, ensure the duck breasts are patted very dry before scoring and searing. You can also prick the skin all over with a fork.
- If you don't have dried lavender, you can omit it, but it adds a lovely floral note. Ensure you use culinary grade lavender.
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