3 Reviews of Duck Glazed With Honey and Lavender (Or Herbes De Provence)

From: Chef #388556

On Nov 19, 2006

I have to say this is fantastic recipe! I replace turkey with this delicious dish every Thanksgiving every year for the past two years. I have to say that the credit is due to Lizzie for posting this... Original recipe can be found on Williams Sonoma webpage in recipe corner.

From: duonyte

On Nov 25, 2005

I made this for Thanksgiving, using herbes de provence, with a little fresh lavender blossom added, or rather fresh frozen, as the temps turned very very cold recently! The combination of honey and herbs was very nice - it may sound a bit unusual, but really very pleasant. For some reason, although I know I measured carefully, the skin tasted a little bit salty, but it was fine in combination with the meat. The gravy was excellent.

From: Kiwi Zaar Adict

On Apr 30, 2004