Glazed Duck with Honey and Lavender

Name: Glazed Duck with Honey and Lavender
Yield: 10
Ingredients: 1.2kg Duck Breast (Canette de Barberie); 30.0g Vegetable Oil; 80.0g Shallot, finely chopped; 2.0clove Garlic, finely chopped; 100.0g Fresh Honey; 250.0ml Knorr Saus Demi Glace 1kg; 0.0g Fresh Herbs (Thyme and Rosemary), chopped; 0.0g Lavender Flowers; 50.0g Butter Cubes; 4.0pc Fresh Corn; 100.0ml Chicken Bouillon; 300.0ml Fresh Cream 36/38%; 0.0g Salt and Pepper; 300.0g Yellow Beans; 200.0g Borlottie Beans; 200.0g Garden Peas; 50.0g Popcorn; 50.0pc Pommes Soufflé; 40.0g Olive Oil; 30.0g Butter

Glazed Duck with Honey and Lavender – - Recipe

Honey and lavender give this duck dish its sweet, floral taste, while corn cream adds another dimension to this show-stopping plate of food.

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Prepare the Duck Filet

Duck Breast (Canette de Barberie) 1.2 kg

Preparing Sauce

Vegetable Oil 30.0 g
Shallot, finely chopped 80.0 g
Garlic, finely chopped 2.0 clove
Fresh Honey 100.0 g
Knorr Saus Demi Glace 1kg 250.0 ml
Knorr Saus Demi Glace 1kg
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Fresh Herbs (Thyme and Rosemary), chopped
Lavender Flowers
Butter Cubes 50.0 g

Preparing Corn Cream

Fresh Corn 4.0 pc
Chicken Bouillon 100.0 ml
Fresh Cream 36/38% 300.0 ml
Salt and Pepper

Preparing Vegetables

Yellow Beans 300.0 g
Borlottie Beans 200.0 g
Garden Peas 200.0 g
Popcorn 50.0 g
Pommes Soufflé 50.0 pc
Olive Oil 40.0 g
Butter 30.0 g

Western

Poultry

Main courses

Honey and lavender give this duck dish its sweet, floral taste, while corn cream adds another dimension to this show-stopping plate of food.

...

Preparation

Prepare the Duck Filet
- Incise the fat of the duck filet like a raster.
- Season with salt and pepper.
- Fry the duck on it’s fat in a dry frying pan.
- Fry until the fat gets brown and crispy.
- Turn the filets and fry the other side for 2 minutes.
- Take the filets out of the pan.
- Allow to rest.
Preparing Sauce
- Remove most part of the fat from the frying pan.
- Fry the chopped shallots and garlic.
- Add the honey and demi-glace.
- Simmer the sauce until it has the right thickness for glazing the duck.
- Add the fresh herbs and the lavender.
- Finish the sauce with butter.
Preparing Corn Cream
- 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 until and season with salt.
Preparing Vegetables
- Blanch the yellow beans.
- Cook the borlottie 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.
Before Serving
- Bring the duck filets back in the sauce and glaze them until the sauce is nicely coated around the filets.
- Make sure you don’t do this too long so the duck won’t get overcooked.
Plating
- Spoon the corn cream on the plate and divide the vegetables.
- Dress the vegetables on the corn cream.
- Slice the duck filet and add some extra sauce.
- Garnish with the pommes soufflé, popcorn and lavender flower.