Best Crispy Roast Duck With Lavender Honey Recipes

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.;

DUCK WITH HONEY

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.

ROAST DUCK

Steps:

• Unwrap the ducks and allow them to sit at room temperature for 20 minutes. With a fork, prick the skin without piercing the meat. This will allow the fat to drain off while the ducks cook.
• Meanwhile, in a very large stock pot which can hold the 2 ducks, heat the chicken broth with 1 tablespoon of kosher salt until it boils. Add the ducks very carefully and bring the stock back to a boil. If there isn't enough stock to cover the ducks, add the hottest tap water to cover. If the ducks float to the top, place a plate on top to keep them immersed. When the stock comes back to a boil, lower the heat and simmer the ducks in the stock for 45 minutes.
• When the ducks are finished simmering, skim off enough duck fat from the top of the stock to pour a film on the bottom of a 14 by 18 by 3-inch roasting pan. This will keep the ducks from sticking when they roast. Carefully take the ducks out of the stock, holding them over the pot to drain. Place them in the roasting pan, pat the skin dry with paper towels, and sprinkle with 1 teaspoon of salt and the pepper. If you have time, allow the ducks to sit at room temperature for 30 minutes to allow the skin to dry.
• Meanwhile, preheat the oven to 500 degrees F. (Be sure your oven is very clean or it will smoke!) Roast the ducks for 30 minutes. Remove from the oven and allow them to rest, covered with aluminum foil, for 20 minutes. Serve warm.

DUCK GLAZED WITH HONEY AND LAVENDER (OR HERBES DE PROVENCE)

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.