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Duck Breast with Lavender Honey Glaze

Crispy pan-seared duck breast finished with a fragrant lavender honey glaze for an elegant, restaurant-quality main course.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main
Cuisine: French, Gourmet
Calories: 420

Ingredients
  

Duck
  • 2 duck breasts skin on
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper freshly ground
Lavender Honey Glaze
  • 1 tbsp unsalted butter
  • 1 clove garlic minced
  • 0.33 cup honey
  • 1 tsp dried culinary lavender
  • 1 tbsp apple cider vinegar
  • 2 tbsp water or chicken stock

Equipment

  • Heavy skillet
  • Sharp knife
  • Cutting board
  • Small saucepan

Method
 

  1. Pat duck breasts dry and score the skin in a crosshatch pattern without cutting into the meat.
  2. Season duck breasts generously with salt and black pepper on both sides.
  3. Place duck breasts skin-side down in a cold skillet and turn heat to medium-low.
  4. Cook for 8–10 minutes, rendering fat until skin is golden and crisp, spooning off excess fat.
  5. Flip duck breasts and cook meat-side down for 2–4 minutes until medium-rare.
  6. Remove duck from pan and let rest loosely tented with foil.
  7. Discard most fat, leaving about one tablespoon in the pan. Add butter and garlic and cook briefly.
  8. Stir in honey, lavender, vinegar, and water. Simmer 3–5 minutes until slightly thickened.
  9. Return duck to pan briefly, spooning glaze over the top.
  10. Slice duck against the grain and serve with additional glaze.

Notes

Use culinary-grade lavender only. Do not overcook duck; medium-rare yields best texture.