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Glazed Duck with Honey, Lavender and Corn Cream
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.
Ingredients
Glazed Duck with Honey, Lavender and Corn Cream
Calculate the cost of this dish here:
Number of servings
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Price of the dish on the menu
Total cost of the ingredients
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Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Duck Fillet
Duck Breast (Canette de Barberie)
/kg
1.2 kg
0%
Sauce
Vegetable Oil
/g
30.0 g
0%
Shallots, finely chopped
/g
80.0 g
0%
Garlic Cloves, finely chopped
/pc
2.0 pc
0%
Fresh Honey
/g
100.0 g
0%
Knorr Demi Glace Sauce Mix 1kg
/ml
250.0 ml
0%
Fresh Herbs – Thyme and Rosemary, chopped
/g
0.0 g
0%
Butter, cubes
/g
50.0 g
0%
Corn Cream
Ear of Fresh Corn
/pc
4.0 pc
0%
Chicken Bouillon
/ml
100.0 ml
0%
Fresh Cream 36/38%
/ml
300.0 ml
0%
Salt and Pepper
/g
0.0 g
0%
Vegetables
Yellow Beans
/g
300.0 g
0%
Borlottie Beans
/g
200.0 g
0%
Garden Peas
/g
200.0 g
0%
Pommes Soufflé
/pc
50.0 pc
0%
Olive Oil
/g
40.0 g
0%
Butter
/g
30.0 g
0%
Plating
Lavender Flowers
/g
0.0 g
0%
Popcorn
/g
50.0 g
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
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
-
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
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.
