Duck with Lavender Honey (Canard au Miel de Lavande)
Lavender honey speaks distinctly of Haute Provence and the Drome, where fields of lavender create shimmering waves on the plateaus. The honey doesn't taste like lavender, but it has its faint aroma. Used in sweets and certainly for tartines, it also makes a fragrant glaze for duck or chicken. Added near the end of the cooking, it quickly lacquers a duck to a deep mahogany, or a chicken to a deep gold. Here, the liver of the duck roasts inside the cavity. Spread it on toasts for eating along with the carved bird.
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Customer Reviews for Duck with Lavender Honey (Canard au Miel de Lavande)
Review 1 for Duck with Lavender Honey (Canard au Miel de Lavande)
maxrail
Huntington, NY
December 30, 2010
Would You Recommend? Yes
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A holiday treat
December 30, 2010
I started with local fresh Long Island duckling and gathered the ingredients locally. Fresh is so much better than frozen.
Follow the recipe religiously. With wonderful fresh duck, you cannot go wrong. My only deviation from the recipe was to increase the amount of wine--I added a couple of splashes more since I was cooking two ducks.
This only requires vigilance after the first two hours. Stick to the recipe and keep an eye on the oven. WS lavender honey and lavender works great. I had to go elsewhere for savory and bought fresh thyme. A nice Zin went well with this recipe.