Honey Glazed Duck Breast
A dish that looks complicated but is super easy to make at home. I learned it while working at Eleven Madison Park and adapted it to my day-to-day.
I make this when I want to do something more elaborate for friends and I don't have much time to prepare dinner.
Add 1 tbsp of coriander seeds and 1 tbsp of cumin seeds to a mortar
Add 1 tbsp of dried lavender and 1 tbsp of salt
Crush with the pestle to obtain a coarsely ground powder
Preheat the oven to 218 °C
Remove the silver sinew on the flesh side of 3 duck breasts. Turn to the skin side and trim the excess fat from the sides
Score the skin of the duck breast in both directions with a knife. Avoid scoring too deep so that you do not pierce the meat
Rub 1 tbsp of honey on each duck breast, starting on the skin side
Rub the spice mix to taste on both sides of each breast
Transfer the breasts to a roasting pan. Roast for 10m at 218 °C until the fat on the skin has rendered and is slightly colored. Remove from the oven
Let the breasts rest for 15m to continue to cook internally. Turn the oven to broil on maximum heat
Return the duck to the oven for 4m to brown and make the skin crispy
Let it rest for 3m to set the juices
Cut the breasts in half lengthwise, then cut it into 1 cm slices. The honey glazed duck breast is ready. Enjoy!
Yield 6 portions
Large Duck Breast3
Dried Lavender1 tbsp
Coriander Seed1 tbsp
Cumin Seed1 tbsp
Mortar and Pestle