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Nutrition Facts

Serving Size 1 (366g)

Recipe makes 4 servings

The following items or measurements are not included below:

lavender honey

demi-glace

lavender honey

lavender honey

red wine vinegar

Calories 966
Calories from Fat 848 (87%)
Amount Per Serving %DV
Total Fat 94.3g 145%
Saturated Fat 33.4g 167%
Monounsaturated Fat 43.5g
Polyunsaturated Fat 11.7g
Trans Fat 0.0g
Cholesterol 186mg 62%
Sodium 146mg 6%
Potassium 503mg 14%
Total Carbohydrate 1.6g 0%
Dietary Fiber 0.1g 0%
Sugars 0.0g
Protein 26.2g 52%

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Crispy Roast Duck With Lavender Honey

Recipe #273443 | 4¼ hours | 30 min prep | add private note
ratherbeswimmin'

By: ratherbeswimmin'
Dec 23, 2007

Quartering the ducks it the easiest way to serve them.

SERVES 4 -6 (change servings and units)

Ingredients

Glaze

Ducks

Sauce

Directions

  1. 1
    Make the glaze: in a small bowl, combine the honey, boiling water, and pepper; stir to blend and set aside.
  2. 2
    Preheat oven to 275°; season ducks with salt and pepper.
  3. 3
    With a kitchen fork, prick skin about ¼ inch deep all over, particularly in the fatty area around the thighs and wing area; do not pierce the meat.
  4. 4
    Place duck breast-side down on a rack in a roasting pan; pour boiling water over them; roast for 2 hours.
  5. 5
    Turn the duck breast-side up and brush with the glaze.
  6. 6
    Roast for another 1 to 1 ¼ hours, or until the legs wiggle easily; transfer to a carving board and let cool.
  7. 7
    Using heavy poultry shears, quarter the ducks—cut the backbones out to make this easier.
  8. 8
    Place the duck quarters in plastic bags and refrigerate.
  9. 9
    About 45 minutes before serving, preheat the oven to 375°; place the duck, skin-side up on a rimmed baking sheet and roast for 30 minutes, or until the duck is cooked through and crisp.
  10. 10
    Meanwhile, make the sauce—in a small skillet, melt butter over med-highheat.
  11. 11
    Add in shallots; saute for 2 minutes or until softened.
  12. 12
    Add in demi-glace, honey, and vinegar; turn up heat to high, and reduce the sauce to a light glaze, about 3 minutes.
  13. 13
    Whisk the remaining 1 tablespoons butter into the sauce to thicken it and add a sheen; season with salt and pepper.
  14. 14
    Place the duck on a platter and spoon over a little sauce; serve the remaining sauce on the side.

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