LAVENDER HONEY GLAZED ROAST DUCK

By BobD

Ingredients

• 6 SERVINGS
• 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 pepper
• • 1 female Muscovy duck, about 3 1/2 pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry
• • Salt and freshly ground black pepper to taste
• • 1/2 cup nicoise (oil-cured black) olives
• • 4 tablespoons lavender honey
• • 2 tablespoons dried lavender
• • 2 tablespoons olive oil

Details

Servings 6
Adapted from dartagnan.com

Preparation

Step 1

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.