Duck with Honey

Duck with Honey
Photo by Georges Vernon and Margaret Skinner


  • 4 baguette slices
  • ¼ teaspoon black peppercorns
  • 1 6- to 6 1/2-pound duck, fresh or frozen, thawed
  • 3 tablespoons dry red wine
  • 4 tablespoons lavender honey or orange flower honey
  • 1 cup canned low-salt chicken broth
  • 1 ½ teaspoons coarse sea salt
  • + 2 more ingredients
    • 1 tablespoon fresh thyme leaves
    • 4 teaspoons fresh lavender blossoms

Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or 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...

View full recipe at Epicurious


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