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Duck Breast with Lavender Honey Glaze

Pan-seared duck breast with crisp skin, finished with a delicate lavender honey glaze for an elegant main course.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: French, Modern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 duck breasts skin-on
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 cup honey
  • 0.5 tsp dried culinary lavender
  • 2 tbsp balsamic vinegar
  • 0.5 cup chicken stock
  • 1 clove garlic smashed
  • 1 tbsp butter

Equipment

  • Skillet
  • Knife
  • Cutting board

Method
 

  1. Score duck skin and season with salt and pepper.
  2. Cook duck skin-side down in a cold skillet until fat renders and skin is crisp.
  3. Flip duck and cook briefly to desired doneness, then rest.
  4. Simmer honey, lavender, vinegar, stock, and garlic until thickened.
  5. Finish glaze with butter.
  6. Slice duck and spoon glaze over before serving.

Notes

Use culinary-grade lavender only; a little goes a long way.