Lavender Honey Glazed Roast Duck Recipes

Steps:

• A day before roasting, remove the giblets and neck from the cavity of the bird and discard. If necessary pluck any stray pinfeathers off the duck with tweezers. Trim the neck flap and excess fat from around the cavity. Rinse and dry the bird well. Set the duck on a rack on a baking sheet, and refrigerate, uncovered, for 24 hours.
• Heat the oven to 300 degrees F. Pierce the duck's skin all over (including the back), every 1/2-inch, with a skewer or small knife. Season the cavity with salt and pepper and stuff with 3 strips of the orange zest and the onion. Set the duck on a rack in a roasting pan, and pour a cup of water in the pan. Roast the bird for 3 hours, removing the duck from the oven every hour to prick the skin again.
• Meanwhile, make the glaze: Combine the remaining orange zest, molasses, honey, coriander, pepper, orange juice, vinegar, and garlic in a small saucepan. Heat, stirring, over medium-high heat until warm. Remove glaze from the heat and set it aside at room temperature while the duck cooks.
• Remove the duck from the oven and carefully, pour off the excess fat from the pan. (If desired reserve this fat for frying potatoes or wilting greens.) Raise the oven temperature to 450 degree F. Return the duck to the oven and roast until crisp and brown, about 30 minutes more.
• Let the duck rest at room temperature for 10 minutes before carving. Brush the duck's skin with glaze 4 to 5 five times during the resting period. Carve the duck and transfer pieces to warm serving platter. Serve the remaining glaze at the table to drizzle over the duck, if desired.

Steps:

• Prep and roast duck: Preheat oven to 375 degrees F. Turn the duck breast side up and use a sharp knife to clip the wing tips; set them aside, along with the neck, for later. Season the inside with salt and pepper and add one star anise. Turn the duck over. Place kitchen twine under the tail of the bird, then tie the drumsticks together. Swing the twine around the edge of the drumsticks and flip over. Take the skin and lay it flat over the backbone, and tie it snugly like you would tie your shoes. Trim the loose ends and lay the duck on a roasting rack, breast-side up. (Optional: Store in refrigerator overnight to dry, which will ensure crisper skin when roasting.) Drizzle 1 teaspoon of oil over the bird and rub it into the skin evenly. Generously season with salt and pepper, then roast in the oven for 40 minutes. After 40 minutes, pour out the rendered duck fat (reserving it for later use) and return duck to the oven for another 20 minutes.
• Glaze: Pat neck and wing-tips dry; cut into 2-inch pieces. Add 1 teaspoon oil to a medium sauté pan and heat until smoking. Season duck pieces with salt and pepper and place in the hot pan. After a few minutes, when the sound of the sizzle gets louder, turn heat down to medium and flip duck pieces. Continue to cook over medium heat while preparing the vegetables.
• Dice onion and garlic; remove stems, seeds, and inner membranes from peppers and dice. Add to the pan, season with salt and pepper, and cook 5 minutes. Add three pods of star anise, coriander, sherry vinegar, honey, rosemary, and thyme. Slice pasilla pepper and add to the pan. Continue cooking until vinegar has almost evaporated. Add orange juice, bring to a simmer, and reduce until liquid is almost dry, 5-10 minutes. Add 2 more cups of orange juice and continue to reduce, about 10 more minutes. When the glaze has reduced to 1-1½ cups, pass through a strainer and use the back of a spoon to push out all of the liquid from the solids; remove and discard the duck pieces. Set the glaze aside.Blend the remaining solids as a condiment to serve with with the duck.
• Roast and baste duck: After an hour of cooking, remove the duck from the oven, drain the fat (reserving for later use if you wish), and place in a roasting pan. Cut away the kitchen twine and discard. Spoon half of the glaze evenly over the bird and return to oven, 5-10 minutes. Baste with remaining glaze and roast until the internal temperature reaches 145 degrees F, 5 more minutes. Baste with hot pan juices.
• Carve the duck: Using a sharp chef's knife, begin by cutting off the legs, then remove both breasts whole. Slice the breast meat against the grain on a cutting board, then arrange the duck on a serving platter. Finish with a drizzle of the glaze and serve with remaining glaze and blended glaze solids.

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.

Steps:

• 1. In a small bowl, whisk together lavender honey glaze ingredients until well combined.
• 2. In a large bowl, combine fruits for salad.
• 3. Pour lavender honey glaze over fruits and toss gently to coat.
• 4. Garnish with fresh lavender blossom sprigs.
• Lavender, which is used in many Provencal French dishes, adds a fragrant note to this fruit salad. Sage or thyme also works well.
• Nutritional Stats: Calories 127; Protein 1.2g; Fat 0.6g; Calories from Fat 4%; Carbohydrate 32g; Cholesterol 0mg; Fiber 3.3g; Sodium 2mg.

Steps:

• Warm the honey in a small saucepan over low heat. Stir in the lavender. Remove from the heat, cover, and let stand at room temperature for 24 hours.
• Warm the honey again over low heat until it is liquid enough to pour freely. Strain through a wire sieve (I place a clean paper coffee filter inside the mesh strainer), into a clean jar. Cool and cover.
• Store in the refrigerator for up to 6 months. Serve at room temperature.

Steps:

• Preheat oven to 425°F.
• Remove (thawed) duck from bag and rinse under cold water.
• Generously season duck cavity and skin with salt and pepper. Tie legs together with string.
• Roast duck, breast side up, for 20 minutes. Remove duck from oven.
• Rake skin numerous times with a sharp meat fork being careful not to pierce meat; return to oven. Continue to roast for 1 hour and 10 minutes. While roasting, frequently baste duck with juices from bottom of roasting pan.
• While duck is roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small saucepan. Over high heat, bring to a boil. Boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 tablespoons. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly.).
• When duck is cooked, remove from oven and dry skin with paper towels. Brush duck with a thick coat of warm glaze; place in oven for 1 minute. Remove from oven and serve immediately. Garnish with fresh herbs.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Using a mortar and pestle or spice grinder, finely grind half of the lavender (or herbes de provence), thyme, sea salt, and peppercorns.
• Set aside the ground herb rub mix.
• Remove excess fat and skin from duck neck and inside cavity.
• Remove giblets (reserve liver only).
• Thoroughly rinse duck and pat dry with paper towels.
• With very sharp paring knife, carefully score duck breast in criss-cross pattern, making sure to cut through skin and fat only (do not cut into the flesh or"meat" of the duck).
• Rub herb mix into both inside the cavity and the outside of the duck.
• Place liver back into the prepared duck cavity.
• Put duck onto rack inside a roasting pan, breast side up and roast for 2 hours (do not baste during initial roasting).
• Remove duck from oven and increase the oven temperature to 375 degrees Fahrenheit.
• Put the duck on a platter and carefully pour pan juices into large glass measuring cup.
• Spoon off all but about 1 tablespoon of the clear duck fat into a glass dish and refrigerate to use in other dishes as a sauté medium, for example.
• Pour pan juices and the 1 tablespoon of the duck fat back to the roasting pan and add the chicken broth and wine.
• Put duck back on the rack in the roasting pan and brush with about half of the honey.
• Roast the duck for about 20 minutes, basting at least once with the pan juice/broth/wine mixture.
• Remove the duck from the oven and brush with the rest of the honey, then sprinkle the duck about 1 teaspoon of the lavender or herbes de provence and return to the oven to roast about 5 minutes more.
• Depending on the size of the duck, it may take a bit longer; it is ready to remove from the oven when a meat thermometer inserted into the innermost duck thigh registers 180 degrees Fahrenheit.
• When duck is done, remove from the oven and put it on a platter to rest.
• Remove the liver from the duck cavity and mash finely in a small bowl to be used on crackers or small toasted baguette slices.
• Pour pan juices from the roaster into a saucepan, making sure to scrape up browned bits.
• Add the remaining lavender or herbes de provence to the saucepan, along with salt and pepper to taste and place over medium heat.
• Bring the juices to a boil, whisking often, and cook until the sauce is thickened and coats the back of a spoon.
• Taste and add more salt and pepper if needed.
• Transfer the sauce to a bowl and serve with sliced duck at the table.

Steps:

• Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture; return duck liver to cavity.
• Place duck, breast up, on rack in roasting pan. Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Add broth and wine. Return duck to pan. Brush with 2 tablespoons honey.
• Roast duck 20 minutes, basting once with pan juices. Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F, about 5 minutes longer.
• Transfer duck to platter. Remove liver; mash finely in small bowl. Spread liver over baguette slices. Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking often, 5 minutes. Season with salt and pepper. Transfer to bowl. Slice duck and serve with baguette slices and pan juices.