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Glazed Duck with Honey and Lavender
Honey and lavender give this duck dish its sweet, floral taste, while corn cream adds another dimension to this show-stopping plate of food.
Ingredients
Prepare the Duck Filet
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Duck Breast (Canette de Barberie) 1.2 kg
Preparing Sauce
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Vegetable Oil 30.0 g
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Shallot, finely chopped 80.0 g
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Garlic, finely chopped 2.0 clove
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Fresh Honey 100.0 g
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Fresh Herbs (Thyme and Rosemary), chopped
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Lavender Flowers
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Butter Cubes 50.0 g
Preparing Corn Cream
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Fresh Corn 4.0 pc
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Chicken Bouillon 100.0 ml
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Fresh Cream 36/38% 300.0 ml
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Salt and Pepper
Preparing Vegetables
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Yellow Beans 300.0 g
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Borlottie Beans 200.0 g
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Garden Peas 200.0 g
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Popcorn 50.0 g
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Pommes Soufflé 50.0 pc
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Olive Oil 40.0 g
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Butter 30.0 g
Preparation
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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.
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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.
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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.
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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.
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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.
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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.
