Still working on cleaning out the freezer so yesterday, I made this duck - oh my....
Duck with Honey (CANARD AU MIEL)
Bon Appétit | May 1999 Serves 4.
4 teaspoons (packed) fresh lavender blossoms or 2 teaspoons dried (or use something like Herbes de Provence)
1 tablespoon fresh thyme leaves
1 1/2 teaspoons coarse sea salt
1/4 teaspoon black peppercorns
1 6- to 6 1/2-pound duck, fresh or frozen, thawed
1 cup canned low-salt chicken broth
3 tablespoons dry red wine
4 tablespoons lavender honey or orange flower honey
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4 toasted baguette slices
Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture; return duck liver to cavity.
Place duck, breast up, on rack in roasting pan.
Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Add broth and wine. Return duck to pan. Brush with 2 tablespoons honey.
Roast duck 20 minutes, basting once with pan juices.
Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F., about 5 minutes longer.
Transfer duck to a platter.
Remove liver; mash finely in small bowl. Spread liver over baguette slices. Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking often, 5 minutes. Season with salt and pepper. Transfer to bowl. Slice duck and serve with baguette slices and pan juices.
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This is such a wonderful dish - I cooked it in the a.m. and we just picked at it when it was done. The liver on the toast with the duck slice was just wonderful!!!
There are some leftovers, so maybe we'll have a weekday brunch of duck hash
Duck with Honey (CANARD AU MIEL)
Bon Appétit | May 1999 Serves 4.
4 teaspoons (packed) fresh lavender blossoms or 2 teaspoons dried (or use something like Herbes de Provence)
1 tablespoon fresh thyme leaves
1 1/2 teaspoons coarse sea salt
1/4 teaspoon black peppercorns
1 6- to 6 1/2-pound duck, fresh or frozen, thawed
1 cup canned low-salt chicken broth
3 tablespoons dry red wine
4 tablespoons lavender honey or orange flower honey
------
4 toasted baguette slices
Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mixture; return duck liver to cavity.
Place duck, breast up, on rack in roasting pan.
Roast 2 hours. Remove from oven. Increase oven temperature to 375°F. Transfer duck to plate. Pour pan juices into 4-cup glass measuring cup; spoon off fat. Return juices and 1 tablespoon fat to pan. Add broth and wine. Return duck to pan. Brush with 2 tablespoons honey.
Roast duck 20 minutes, basting once with pan juices.
Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender. Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180°F., about 5 minutes longer.
Transfer duck to a platter.
Remove liver; mash finely in small bowl. Spread liver over baguette slices. Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan. Place over medium heat. Boil juices until thick enough to coat spoon, whisking often, 5 minutes. Season with salt and pepper. Transfer to bowl. Slice duck and serve with baguette slices and pan juices.
-------
This is such a wonderful dish - I cooked it in the a.m. and we just picked at it when it was done. The liver on the toast with the duck slice was just wonderful!!!
There are some leftovers, so maybe we'll have a weekday brunch of duck hash
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com