Duck breast with burnt honey and strawberry and lavender glaze

Duck breast with burnt honey and strawberry and lavender glaze

Ingredients

• 4 duck breasts (about 300g each), skin scored
• Sprig thyme, marjoram or fresh oregano
• 1 radicchio, coarsely torn
• 1 witlof, leaves separated, coarsely chopped
• Micro herbs
• Strawberry, burnt honey and lavender sauce
• 200g fresh strawberries
• 90g (¼ cup) honey
• 1 tbsp balsamic
• 1 tbsp extra-virgin olive oil
• 2 tsp dried lavender or black peppercorns

Method

1. To make the burnt honey sauce, bring honey to the boil in a small saucepan over high heat and cook until caramelised (7-8 mins).
2. Remove from heat. Stir through the balsamic vinegar and oil (mix the two before adding to sauce that way the oil won’t split).
3. Add the lavender and the chopped strawberries.
4. Season to taste and leave to stand to infuse.
5. Pre heat oven to 180C.
6. Place the duck breast in an oven-proof frying pan, skin side down, and slowly bring up to a medium heat, draining the fat into a container as it cooks.
7. After 7 mins, transfer the pan to the oven and cook for a further 8-10 mins.
8. Remove the pan from the oven, turn the duck breasts over and lift out of the pan, then leave the rest in a warm place.
9. Thinly slice duck and arrange on plates with radicchio and witlof.
10. Drizzle with burnt honey sauce and serve immediately.

This recipe first appeared on Gourmet Today TV, aired on TVM on 20 May, 2016.