Duck Glazed With Honey and Lavender (Or Herbes De Provence)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 11.1384 |
| Energy (kCal) | 78.12 |
| Carbohydrates (g) | 1.89 |
| Total fats (g) | 2.6208 |
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Cuisine
European >> French >> French
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat oven to 350 degrees Fahrenheit. | 2. Using a mortar and pestle or spice grinder, finely grind half of the lavender (or herbes de provence), thyme, sea salt, and peppercorns. | 3. Set aside the ground herb rub mix. | 4. Remove excess fat and skin from duck neck and inside cavity. | 5. Remove giblets (reserve liver only). | 6. Thoroughly rinse duck and pat dry with paper towels. | 7. With very sharp paring knife, carefully score duck breast in criss-cross pattern, making sure to cut through skin and fat only (do not cut into the flesh or"meat" of the duck). | 8. Rub herb mix into both inside the cavity and the outside of the duck. | 9. Place liver back into the prepared duck cavity. | 10. Put duck onto rack inside a roasting pan, breast side up and roast for 2 hours (do not baste during initial roasting). | 11. Remove duck from oven and increase the oven temperature to 375 degrees Fahrenheit. | 12. Put the duck on a platter and carefully pour pan juices into large glass measuring cup. | 13. Spoon off all but about 1 tablespoon of the clear duck fat into a glass dish and refrigerate to use in other dishes as a sauté medium, for example. | 14. Pour pan juices and the 1 tablespoon of the duck fat back to the roasting pan and add the chicken broth and wine. | 15. Put duck back on the rack in the roasting pan and brush with about half of the honey. | 16. Roast the duck for about 20 minutes, basting at least once with the pan juice/broth/wine mixture. | 17. Remove the duck from the oven and brush with the rest of the honey, then sprinkle the duck about 1 teaspoon of the lavender or herbes de provence and return to the oven to roast about 5 minutes more. | 18. Depending on the size of the duck, it may take a bit longer; it is ready to remove from the oven when a meat thermometer inserted into the innermost duck thigh registers 180 degrees Fahrenheit. | 19. When duck is done, remove from the oven and put it on a platter to rest. | 20. Remove the liver from the duck cavity and mash finely in a small bowl to be used on crackers or small toasted baguette slices. | 21. Pour pan juices from the roaster into a saucepan, making sure to scrape up browned bits. | 22. Add the remaining lavender or herbes de provence to the saucepan, along with salt and pepper to taste and place over medium heat. | 23. Bring the juices to a boil, whisking often, and cook until the sauce is thickened and coats the back of a spoon. | 24. Taste and add more salt and pepper if needed. | 25. Transfer the sauce to a bowl and serve with sliced duck at the table. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| lavender blossom flower | 4 | teaspoons | packed | - | - | - | - |
| thyme leave | 1 | tablespoon | - | - | - | - | |
| sea salt | 1 1/2 | 1/2 | - | - | - | - | |
| black peppercorn | 1/4 | teaspoon | - | - | - | - | |
| duck | 1 | thawed | - | - | - | - | |
| chicken broth | 1 | cup | canned low sodium | 78.12 | 1.89 | 11.1384 | 2.6208 |
| red wine | 3 | tablespoons | - | - | - | - | |
| honey | 4 | tablespoons | - | - | - | - | |
| salt pepper | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.