Lavender and Honey Glazed Duck Breast with Herbes de Provence
This elegant dish features pan-seared duck breast, rendered to crispy perfection and coated in a delicate lavender and honey glaze. A whisper of Herbes de Provence adds an aromatic French touch, making for a sophisticated yet approachable meal.
Prep Time
35 min
Difficulty
Medium
Servings
2
Calories
450 kcal
Instructions
- 1
Score the duck breast skin in a diamond 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. Turn the heat to medium-low and render the fat for 8-10 minutes, until the skin is golden brown and crispy. Pour off excess rendered fat as it accumulates.
~10 min - 3
Flip the duck breasts and sear the meat side for 2-3 minutes for medium-rare. For medium, cook for 4-5 minutes. Use a thermometer to check internal temperature: 135°F (57°C) for medium-rare, 140°F (60°C) for medium.
~5 min - 4
Remove duck breasts from the pan and let them rest on a cutting board for at least 5 minutes.
~5 min - 5
While the duck rests, gently heat the honey, lavender buds, and Herbes de Provence in a small saucepan over low heat for 2 minutes, stirring until combined. Do not boil.
~2 min - 6
Strain the glaze to remove the lavender buds. Whisk in the tablespoon of butter until melted and emulsified.
~1 min - 7
Slice the rested duck breasts against the grain and drizzle generously with the warm lavender-honey glaze.
~2 min
Tips
- Rendering the duck fat slowly from a cold pan is crucial for achieving crispy skin. Save the rendered duck fat for roasting potatoes later!
- Ensure you use culinary grade lavender. Other types can be too potent or have an undesirable flavor profile.
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