Lavender Honey Glazed Roast Duck Recipes

CRISPY ROAST DUCK WITH LAVENDER HONEY

Steps:

• Make the glaze: in a small bowl, combine the honey, boiling water, and pepper; stir to blend and set aside.
• Preheat oven to 275°; season ducks with salt and pepper.
• With a kitchen fork, prick skin about ¼ inch deep all over, particularly in the fatty area around the thighs and wing area; do not pierce the meat.
• Place duck breast-side down on a rack in a roasting pan; pour boiling water over them; roast for 2 hours.
• Turn the duck breast-side up and brush with the glaze.
• Roast for another 1 to 1 ¼ hours, or until the legs wiggle easily; transfer to a carving board and let cool.
• Using heavy poultry shears, quarter the ducks-cut the backbones out to make this easier.
• Place the duck quarters in plastic bags and refrigerate.
• About 45 minutes before serving, preheat the oven to 375°; place the duck, skin-side up on a rimmed baking sheet and roast for 30 minutes, or until the duck is cooked through and crisp.
• Meanwhile, make the sauce-in a small skillet, melt butter over med-highheat.
• Add in shallots; saute for 2 minutes or until softened.
• Add in demi-glace, honey, and vinegar; turn up heat to high, and reduce the sauce to a light glaze, about 3 minutes.
• Whisk the remaining 1 tablespoons butter into the sauce to thicken it and add a sheen; season with salt and pepper.
• Place the duck on a platter and spoon over a little sauce; serve the remaining sauce on the side.

LAVENDER HONEY-GLAZED ROAST DUCK

Steps:

• Preheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.;