Lavender infused Honey Glazed Duck Breast

Ingredients

Yield:

Serves 4

• Glaze

  • 10 gr fresh Lavender flowers
  • 100 gr honey

• Duck

  • 4 duck breast, scored and cleaned

• Orange Cherry Chutney

  • 250 gr fresh cherries, pitted
  • 15 gr butter
  • 1 shallot brunoise
  • 1 orange, zest and juice
  • 50 ml Grand Marnier
  • 20 ml Kirsch
  • 20 ml red wine vinegar
  • 30 gr sugar
  • salt and pepper, to taste

Preparation

Difficulty:

medium

Time:

45 Minutes

Total Time:

45 Minutes

1. Glaze

   • Add honey and lavender in a sauce pot.
   • Heat gently to 37C.
   • Remove from heat and set aside to rest.

2. Orange Cherry Chutney

   • Saute shallot in butter until translucent.
   • Add cherries and sugar, cook until soft.
   • Add orange zest and juice, cook for 5 minutes.
   • Add vinegar, Grand Marnier and Kirsch
   • Simmer until thickened to coat the back of a spoon.

3. Duck

   • Score the duck to create a cross-hatch pattern on the duck fat.
   • On a medium heat fry pan slowly cook the duck breast fat side down to render the duck fat out, and crisp the skin.
   • Turn the duck over and sear other side.
   • Place duck on a baking sheet fat side up and glaze with the honey mixture.
   • Bake in the oven until medium.
   • Remove from oven, let rest for 5 minutes.
   • Add more of the glaze and slice the duck.
   • Serve with chutney.
   • Enjoy!