Lavender-Fennel Duck Breast
Serves 8-10
Ingredients
- 6 whole boneless duck breasts (about 8 oz each)
- 2 tbsp lavender flowers
- 2 tbsp fennel seeds
- 1 tbsp sea salt
- 1½ tsp coarse black pepper
- 1 tbsp olive oil
- 1 clove garlic, minced
Wine Reduction
- 1 tbsp olive oil
- 1 clove garlic, minced
- 4 cups red wine
- 2 tbsp sugar
- ½ cup balsamic cream (also called balsamic reduction)
- salt to taste
- pepper to taste
How-to
Season & Sear Duck
- Score fat side of duck with a knife without cutting into the meat
- Combine lavender, fennel, salt and pepper and crush with mortar and pestle to release the flavors
- Rub mixture on both sides of duck
- Allow duck to sit for at least 1 hour in a covered container, fat-side-down in refrigerator (don’t let it go for more than 24 hours)
- Add olive oil to skillet over medium heat
- Lightly brown minced garlic in the olive oil, about 30 seconds
- Place duck in skillet, fat-side-down and cook 3 minutes to render fat
- Drain fat from pan (this can be done carefully with duck still in the pan, but if you feel more comfortable, remove duck to a plate before draining, then return to pan). Continue to cook, skin-side-down for another 3 minutes until skin is brown
- Raise heat to high and flip duck over to meat side. Cook for 10-15 minutes until temperature reaches 125º
- Remove duck from pan (do not wash pan), allowing duck to rest lightly covered with foil (duck will continue to cook while resting)
Make Wine Reduction
- Reduce skillet heat to medium. Add olive oil and garlic. Saute garlic until lightly-browned, about 30 seconds
- Add balsamic cream and continue to cook until wine is reduced by half, 10-15 minutes
- Add salt and pepper to adjust seasonings. Pass sauce through a fine-mesh strainer to remove any bits of fat and garlic
- Slice resting duck against the grain in long, thin strips
- To serve, pour wine reduction over duck or serve reduction on the side
Serving Suggestion - Great served with large pearl couscous, rice pilaf or garlic mashed potatoes and grilled asparagus