Name: Duck Breasts with a Honey, Lavender and Cider Glaze
Yield: serves 8
Ingredients: 300 ml/½ pint duck stock; pepper; extra lavender and other herbs for garnish; a good pinch of nutmeg; 2–3 tablespoons double cream; 4 sprigs lavender; 2 tablespoons Calvados; 1 tablespoon cider vinegar; 500 g/1 lb onions, sliced; salt; 100 ml/4 fl oz dry cider; 5 tablespoons lavender honey; 8 duck breasts

Preparation info

serves
8

Difficulty
Medium

Appears in

The Scented Kitchen

By Frances Bissell

Published 2012

About

This is another version of duck with lavender and honey flavours; it is based on a dish I devised for a series of dinners I cooked at the Café Royal. It is a good recipe for large numbers, as neat duck breasts are more manageable than whole birds. If you want to cook twice the number, simply add another roasting tray.

Ingredients

8 duck breasts
100 ml/4 fl oz dry cider
5

Main course
Gluten-free

Method

Score the fat on the duck breasts in small lozenges. Remove the arrow-shaped fillets loosely attached to the underside of the duck breasts and use them for another dish. Bring the cider, honey, lavender, Calvados and vinegar to the boil. Allow to cool, then brush on the duck skin and place it, skin side downwards, in a shallow dish. Leave overnight.

Cook the onions in the duck stock unt

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Ingredients

Method

Part of