Crispy Roast Duck With Lavender Honey Recipe #273443
Quartering the ducks it the easiest way to serve them.
4¼ hours | 30 min prep
SERVES 4 -6
Glaze
- 3 tablespoons lavender honey
- 2 tablespoons boiling water
- 1 teaspoon fresh coarse ground black pepper
Ducks
- 2 (4 1/2 lb) ducks, neck and giblets removed (Muscovy duck is recommended)
- salt
- fresh ground black pepper
- 2 cups boiling water
Sauce
- 2 tablespoons unsalted butter
- 3 medium shallots, minced
- 1 cup demi-glace
- 1 tablespoon lavender honey, plus
- 1 teaspoon lavender honey
- 2 teaspoons red wine vinegar
- salt
- fresh ground black pepper
- Make the glaze: in a small bowl, combine the honey, boiling water, and pepper; stir to blend and set aside.
- Preheat oven to 275°; season ducks with salt and pepper.
- 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.
- Place duck breast-side down on a rack in a roasting pan; pour boiling water over them; roast for 2 hours.
- Turn the duck breast-side up and brush with the glaze.
- Roast for another 1 to 1 ¼ hours, or until the legs wiggle easily; transfer to a carving board and let cool.
- Using heavy poultry shears, quarter the ducks—cut the backbones out to make this easier.
- Place the duck quarters in plastic bags and refrigerate.
- 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.
- Meanwhile, make the sauce—in a small skillet, melt butter over med-highheat.
- Add in shallots; saute for 2 minutes or until softened.
- Add in demi-glace, honey, and vinegar; turn up heat to high, and reduce the sauce to a light glaze, about 3 minutes.
- Whisk the remaining 1 tablespoons butter into the sauce to thicken it and add a sheen; season with salt and pepper.
- Place the duck on a platter and spoon over a little sauce; serve the remaining sauce on the side.
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5 stars