Lavender is a versatile culinary herb that blends well with rich flavours. When paired with a honey glaze, these 2 ingredients truly complement the unique flavour of duck and create a dish that is simply amazing.
Watch the Glazed Duck with Honey, Lavender and Corn Cream recipe video
When prepared correctly, duck breast can be a decadent addition to your menu. Watch the video below to get a tip on how to enhance its succulent flavour with this simple yet indulgent side dish.
Get a tip on the best side dish for your duck!
Chef’s tips & techniques
- Make popcorn to garnish; it goes well with the corn cream.
- Instead of balsamic vinegar, you can use lemongrass and Chinese wine for an Asian twist.
- Instead of lavender, add some Asian flavour with lemongrass or star anise.
- Chef Mark’s top tip: “It’s important to pan fry the duck in a dry pan until all the fat has disappeared into the skin so it turns crispy.”
- “Instead of frying the duck, grill 70% on the skin side, the remaining 30% on the flesh side, then rest.”
What other side dishes can accompany the glazed duck?
This dish can also be served with root vegetable purees such as yellow squash, sweet potatoes, celeriac, potatoes, etc.
How does the popcorn work with the corn cream?
Since you are creating corn cream, it’s nice to use the same ingredient in a different shape or structure.
- 1.2kg duck breast
- 30g vegetable oil
- 80g finely chopped shallots
- 2 finely chopped garlic cloves
- 100g fresh honey
- 250ml prepared Knorr Demi Glace
- Fresh herbs – chopped thyme and rosemary
- 50g butter cubes
- 4 ears fresh corn
- 100ml chicken bouillon
- 300ml fresh cream 36/38%
- Salt and pepper
- 300g yellow beans
- 200g borlotti beans
- 200g garden peas
- 50 pieces pommes soufflé (see video tip)
- 40g olive oil
- 30g butter
- Incise the fat of the duck fillet like a raster
- Season with salt and pepper
- Fry the duck on its fat in a dry frying pan
- Fry until the fat gets brown and crispy
- Turn the fillets and fry the other side for 2 minutes
- Take the fillets out of the pan
- Allow to rest
- Remove most of the fat from the frying pan
- Fry the chopped shallots and garlic
- Add the honey and Knorr Demi Glace
- Simmer the sauce until it has the right thickness for glazing the duck
- Add the fresh herbs and lavender
- Finish the sauce with butter
- Boil the chicken bouillon together with the cream
- Cut the kernels from the corn and boil them in the cream/bouillon mixture
- Blend and sieve when the kernels are soft
- Reduce the cream and season with salt
- Blanch the yellow beans
- Cook the borlotti beans until they are soft and stew them later with some chopped onion in butter
- Blanch the yellow beans and garden peas, stew them before serving in some olive oil
- Prepare the pommes soufflé
- Add the duck fillets back to the sauce and glaze them until the sauce is nicely coated around the fillets
- Make sure you don’t do this for too long or the duck will get overcooked
- Spoon the corn cream on the plate and divide the vegetables
- Dress the vegetables on the corn cream
- Slice the duck fillet and add some extra sauce
- Garnish with the pommes soufflé, popcorn and lavender flowers