Hello Foodie Friends!
Today, I’m absolutely buzzing to share with you a dish that’s a little bit fancy, a touch whimsical, and oozing with flavors that’ll transport you straight to the lavender fields of France – it’s my Lavender Honey Glazed Duck Breast with a Cherry Reduction. Now, you may be thinking, “Duck? That sounds daunting!” But I assure you, this recipe is approachable, indulgent, and sure to impress, whether it’s a date night or just a Tuesday evening craving something special.
I’ve always had a soft spot for French cuisine, with its rich sauces and emphasis on high-quality ingredients. But it’s not all butter and wine (though, let’s be honest, those are pretty great), there’s also a lot of room for creativity. I’ve tinkered with the traditional slightly to bring you a burst of flavor that pays homage to these elegant roots.
Lavender, as you know, isn’t just for soaps and potpourri – it packs a floral punch in the kitchen, too. Teaming it up with honey might just be one of my genius moments (if I do say so myself). And when you taste it with the luxurious duck… well, you’ll get what I mean.
But let’s not let it overshadow our other star – the cherry reduction. Its sweetness mirrors the honey’s, and the balsamic vinegar brings a tang that cuts through the fat beautifully, creating a mouthwatering medley that sits happily on your palate.
For the duck, going skin-side down first gets that oh-so-desirable crispness, while a brush of honey and a blast in the oven seals in those juices. Don’t skip the resting time; it’s when the magic really happens, ensuring every slice is tender and succulent.
Let me just say, my kitchen smelled incredible while this was cooking, and the anticipation almost got the better of me. The result did not disappoint. It was a symphony for the senses – the lavender provided a visual and aromatic allure, the sound of that crisp skin crackling was like applause, and the taste… well, I could wax lyrical all day, but I think you’d rather try it for yourself.
Pair this dish with a simple green salad or some roasted root veggies and a glass of your favorite red wine – trust me, it’s a pairing made in culinary heaven.
So, don your chef’s hat, and let’s bring a little French elegance into our kitchens tonight. As for me, I’m already dreaming up the next kitchen adventure. Stay tuned, and bon appétit!
Happy Cooking,
Al
Ingredients
– 2 duck breasts (approximately 200g each)
– Sea salt, to taste
– Freshly ground black pepper, to taste
– 2 tablespoons lavender honey
– 2 sprigs of fresh thyme
– 1 garlic clove, minced
– 200g fresh or frozen cherries, pitted
– 50ml balsamic vinegar
– 50g caster sugar
– 1 star anise
– 100ml chicken or duck stock
– 1 teaspoon cornstarch (optional, for thickening)
– 2 tablespoons cold water (optional, for cornstarch slurry)
– Fresh lavender flowers, for garnish (optional)
Method
1. Begin by preheating your oven to 200°C (390°F).
2. Pat the duck breasts dry with paper towels. Score the skin in a diamond pattern and season well with sea salt and freshly ground black pepper.
3. Heat a heavy-bottomed, oven-safe skillet over medium-high heat. Once hot, place the duck breasts skin-side down into the skillet. Cook for 5-6 minutes until the skin is golden brown and crisp.
4. Flip the duck breasts over so they are skin-side up. Brush the tops generously with lavender honey, and sprinkle with the leaves from one sprig of thyme and the minced garlic. Place in the preheated oven and roast for 8-10 minutes for medium-rare, or longer for well-done, depending on personal preference.
5. Meanwhile, in a small saucepan, combine the cherries, balsamic vinegar, caster sugar, the remaining sprig of thyme, and star anise. Simmer over medium-low heat for 10-12 minutes, or until the cherries soften and the sauce begins to thicken.
6. Remove the star anise and thyme from the cherry reduction. If you prefer a thicker sauce, you can whisk together the cornstarch and cold water to create a slurry. Stir the slurry into the sauce and simmer for an additional 2-3 minutes until the desired consistency is reached.
7. Transfer the cooked duck breasts to a cutting board, cover with foil, and let rest for 5 minutes.
8. After resting, slice the duck breasts thinly.
9. Serve the sliced duck breasts over a drizzle of the cherry reduction sauce. Garnish with fresh lavender flowers if using.
10. Enjoy your elegant meal!
