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

Lavender is a versatile culinary herb that blends well with rich flavours. When paired with a honey glaze, these 2 ingredients truly complement the unique flavour of duck and create a dish that is simply amazing.

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Ingredients

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Duck fillet

  • Duck Breast scored 1.2 kg

Sauce

Corn Cream

Vegetables

  • Yellow Beans 300.0 g
  • Borlottie Beans 200.0 g
  • Garden Peas 200.0 g
  • Olive Oil 40.0 g
  • Pepper 1.0 g

Lavender is a versatile culinary herb that blends well with rich flavours. When paired with a honey glaze, these 2 ingredients truly complement the unique flavour of duck and create a dish that is simply amazing.

...

Preparation

  1. Duck fillet

    • Incise the fat of the duck fillet like a raster
    • Season with salt and pepper
    • Fry the duck on its 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 

  2. 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

  3. 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

  4. Vegetables

    • Blanch the yellow beans
    • Cook the borlotti 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

  5. Assembly

    • Add the duck fillets back to 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
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