Glazed Duck with Honey, Lavender and Corn Cream

Name: Glazed Duck with Honey, Lavender and Corn Cream
Yield: 10
Ingredients: 1.2kg Duck Breast (Canette de Barberie); 30.0g Vegetable Oil; 80.0g Shallots, finely chopped; 2.0pc Garlic Cloves, finely chopped; 100.0g Fresh Honey; 250.0ml Knorr Demi Glace Sauce Mix 1kg; 0.0g Fresh Herbs – Thyme and Rosemary, chopped; 50.0g Butter, cubes; 4.0pc Ear of Fresh Corn; 100.0ml Chicken Bouillon; 300.0ml Fresh Cream 36/38%; 0.0g Salt and Pepper; 300.0g Yellow Beans; 200.0g Borlottie Beans; 200.0g Garden Peas; 50.0pc Pommes Soufflé; 40.0g Olive Oil; 30.0g Butter; 0.0g Lavender Flowers; 50.0g Popcorn

Glazed Duck with Honey, Lavender and Corn Cream – - Recipe

Lavender is a versatile culinary herb that blends well with rich flavours, which is why when paired with a honey glaze, this dish is simply amazing.

...

Duck Fillet

Duck Breast (Canette de Barberie) 1.2 kg

Sauce

Vegetable Oil 30.0 g
Shallots, finely chopped 80.0 g
Garlic Cloves, finely chopped 2.0 pc
Fresh Honey 100.0 g
Knorr Demi Glace Sauce Mix 1kg 250.0 ml
Knorr Demi Glace Sauce Mix 1kg
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Fresh Herbs – Thyme and Rosemary, chopped
Butter, cubes 50.0 g

Corn Cream

Ear of Fresh Corn 4.0 pc
Chicken Bouillon 100.0 ml
Fresh Cream 36/38% 300.0 ml
Salt and Pepper

Vegetables

Yellow Beans 300.0 g
Borlottie Beans 200.0 g
Garden Peas 200.0 g
Pommes Soufflé 50.0 pc
Olive Oil 40.0 g
Butter 30.0 g

Plating

Lavender Flowers
Popcorn 50.0 g

Main course

Western

Others

Lavender is a versatile culinary herb that blends well with rich flavours, which is why when paired with a honey glaze, this dish is simply amazing.

...

Preparation

Duck Fillet
- Incise the fat of the duck fillet 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 fillets and fry the other side for 2 minutes.
- Take the fillets out of the pan.
- Allow to rest.
Sauce
- Remove most of the fat from the frying pan.
- Fry the chopped shallots and garlic.
- Add the honey and Knorr Demi Glace.
- Simmer the sauce until it has the right thickness for glazing the duck.
- Add the fresh herbs and lavender.
- Finish the sauce with butter.
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 and season with salt.
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.
Plating
- Add the duck fillets back in the sauce and glaze them until the sauce is nicely coated around the fillets.
- Make sure you don’t do this for too long or the duck will get overcooked.
- Spoon the corn cream on the plate and divide the vegetables.
- Dress the vegetables on the corn cream.
- Slice the duck fillet and add some extra sauce.
- Garnish with the pommes soufflé, popcorn and lavender flowers.

Main course

Western

Others

Glazed Duck with Honey, Lavender and Corn Cream

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