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Ingredientes
- 4 tsp fresh lavender blossoms - (packed) (or possibly 2 tspns dry lavender)
- 1 Tbsp. fresh thyme leaves
- 1 1/2 tsp coarse sea salt
- 1/4 tsp black peppercorns
- 1 x duck, fresh or possibly frzn - (6 to 6 1/2 lbs) thawed
- 1 c. canned low-salt chicken broth
- 3 Tbsp. dry red wine
- 4 Tbsp. lavender honey or possibly orange flower honey Salt to taste Freshly-grnd black pepper to taste
- 4 x baguette slices toasted
Direcciones
- Preheat oven to 350 degrees. Finely grind 2 tsp. fresh or possibly 1 tsp. dry lavender blossoms, thyme, sea salt and peppercorns in spice grinder or possibly with mortar and pestle. Remove fat deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat from neck area. Rinse inside and out; pat dry. Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern. Rub inside and outside of duck with herb mix; return duck liver to cavity.
- Place duck, breast up, on rack in roasting pan. Roast 2 hrs. Remove from oven. Increase oven temperature to 375 degrees. Transfer duck to plate. Pour pan juices into 4-c. glass measuring c.; spoon off fat. Return juices and 1 Tbsp. fat to pan. Add in broth and wine. Return duck to pan. Brush with 2 Tbsp. honey.
- Roast duck 20 min, basting once with pan juices. Brush with 2 Tbsp. honey; sprinkle with 1 tsp. fresh or possibly 1/2 tsp. dry lavender. Roast duck till deep golden brown and thermometer inserted into innermost part of thigh registers 180 degrees, about 5 min longer.
- Transfer duck to platter. Remove liver; mash finely in small bowl. Spread liver over baguette slices. Add in 1 tsp. fresh or possibly 1/2 tsp. dry lavender to roasting pan. Place over medium heat. Boil juices till thick sufficient to coat spoon, whisking often, 5 min. Season with salt and pepper. Transfer to bowl. Slice duck and serve with baguette slices and pan juices.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 125g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 187 | 82% |
| Total Fat 20.69g | 26% |
| Saturated Fat 6.94g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 923mg | 38% |
| Potassium 178mg | 5% |
| Total Carbs 1.19g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.15g | 0% |
| Protein 7.18g | 11% |
