Lavender-Honey Glazed Duck Breast with Blackberry-Thyme Compote
recipes, recipe, how to instructions, Lavender-Honey Glazed Duck Breast with Blackberry-Thyme Compote
A sophisticated dish featuring crispy-skinned duck breast, elevated by a fragrant lavender-honey glaze and a vibrant, tangy blackberry-thyme compote.
Ingredients
Method
1Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
2Combine lavender, honey, and balsamic vinegar in a small bowl to create the glaze. Set aside.
3Place duck breasts, skin-side down, in a cold oven-safe skillet. Cook over medium-low heat for 10-12 minutes, allowing the fat to render and the skin to crisp. Pour off excess fat periodically.
4Flip the duck breasts, pour the lavender-honey glaze over the top, and transfer the skillet to a preheated oven at 200°C (400°F). Roast for 5-7 minutes for medium-rare, or until desired doneness.
5While duck roasts, combine blackberries, fresh thyme, lemon juice, and optional sugar in a small saucepan. Cook over medium heat for 5-7 minutes, mashing some of the berries, until thickened into a compote.
6Remove duck from oven, tent loosely with foil, and let rest for 5-10 minutes before slicing.
7Slice the duck breasts against the grain and serve immediately with a generous spoonful of the blackberry-thyme compote.
Notes
- Save the rendered duck fat for roasting potatoes or vegetables later; it adds incredible flavor!
- Adjust the amount of lavender to your preference; start with less if you're unsure.
- A meat thermometer is recommended to achieve the perfect internal temperature for duck (60-63°C / 140-145°F for medium-rare).
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