Roast Duck with Honey, Lavender, and Thyme

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1998

  • About

This recipe, inspired by Alain Senderens but with many liberties taken, is among our favorites for duck. It evolved as I was planning a special Provençal menu featuring duck and was considering the aromatic herbs of the region. That same day, as I was picking up flowers for the restaurant, I noticed that our florist had lavender blossoms for sale. They smelled so wonderful that I decided then to use lavender with the duck.