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Duck Breast with Lavender Honey Glaze

Crispy pan-seared duck breast finished with a delicate lavender-infused honey glaze, perfect for an elegant main course.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: French, Gourmet
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Duck
  • 2 duck breasts skin-on
  • salt to taste
  • black pepper to taste
Lavender Honey Glaze
  • 2 tbsp honey
  • 0.5 tsp culinary lavender dried
  • 1 tbsp unsalted butter
  • 1 tsp apple cider vinegar
  • 1 clove garlic minced

Equipment

  • Skillet
  • Sharp knife
  • Cutting board
  • Spoon

Method
 

  1. Pat duck breasts dry and score the skin without cutting into the meat.
  2. Season both sides with salt and black pepper.
  3. Place duck skin-side down in a cold skillet and cook over medium-low heat until fat renders and skin is crispy.
  4. Flip duck and cook briefly until medium-rare. Remove and rest.
  5. In the same pan, melt butter and add honey, lavender, garlic, and vinegar to form the glaze.
  6. Slice duck breast and spoon glaze over before serving.

Notes

Use culinary-grade lavender only. Do not overcook the duck to keep it tender and juicy.