Duck Breasts with Shallots and Lavender HoneyCourse: DinnerCuisine: FrenchDifficulty: Easy
I have been making this recipe since before I got married. I think I made it first for my husband before we were married for Valentine’s. I have since made it countless number of times for family, friends and small dinner parties. If you aren’t a fan of lavender you can use another flavored honey such as Chestnut. My kids love this recipe and I have given to so many friends. It really is a favorite. It is classic and always so good.
4 boneless duck breasts halves, about 2 lbs total weight, SKIN ON
4 Tablespoons butter
4 Tablespoons lavender honey
2 Tablespoons boiling water
4 shallots, minced
1 cup purchased veal or duck stock
2 teaspoons red wine vinegar
Salt and fresh ground pepper
- Place the duck breasts halves between 2 pieces of parchment paper and using a heavy mallet, pound the duck breasts into even thickness. Using a sharp knife, score each breast diagonally making sure to not pierce the meat.
- In a lg non stick frying pan over medium high heat, melt 2 Tablespoons butter. Add the duck breasts skin side down and seer until skin is golden brown and very crisp, 5 to 7 minutes. Turn breasts over and seer until medium rare about 5 minutes longer. Transfer skin side up to a warmed plate, set frying pan aside.
- Combine 2 Tablespoons of the honey with boiling water and stir until honey is dissolved. Brush the skin side of the duck breasts with honey mixture and cover loosely with aluminum foil.
- Pour off all but 4 Tablespoons of the drippings from the pan and heat over medium high heat. Add the shallots and saute until softened, about 1 minute. Add the stock, the remaining 2 Tablespoons honey, and add the vinegar and raise the heat to high. Boil until mixture is reduced to a light glaze, about 4 minutes. Whisk in remaining butter to thicken the sauce. Season with salt and pepper.
- Add the duck breast back to the pan and warm for 5 minutes. Serve the duck breasts and thinly slice on the diagonal against the grain. Serve with the sauce over with wild rice and asparagus spears.