Lavender Honey-Glazed Roast Duck
Posted on December 16, 2009
Serves 6 wedges
A speedy hors d’oeuvre that can be tailored to your own tastes and invention. Between a pair of flour tortillas, you can let your creativity go wild. Spread a little ancho chili paste, honey mustard, or mole sauce. Sprinkle on cheeses like shredded Monterey Jack, Cheddar, Manchego, or blue. Then top with marinated artichoke hearts or roasted peppers. Surely you can think of many other variations. Serve with icy beer or margaritas.
Ingredients
• 1 female Muscovy duck, about 3 ½ pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry
• Salt and freshly ground black pepper to taste
• ½ cup nicoise (oil-cured black) olives
• 4 tablespoons lavender honey
• 2 tablespoons dried lavender
• 2 tablespoons olive oil
Directions
1. Preheat oven to 350°F.
2. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and sauté on all sides until skin is golden brown. Transfer to a rack in a roasting pan.
3. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh, about 45 minutes. Above halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck.
4. When duck is cooked, remove it from oven and let rest for 15 minutes in a warm place before carving and serving.
D’ARTAGNAN’S GLORIOUS GAME COOKBOOK
written by Ariane Daguin, George Faison, and Joanna Pruess.
http://www.dartagnan.com/51259/a3090/Duck/Lavender-Honey–Glazed-Roast-Duck.html
