Lavender Maple Glazed Duck Breast
Make this recipe with me on the Dishing up Durham show! Watch Season 1 - Episode 11.
Featuring: Gray Silo Lavender Farm Lavender Infused Maple Syrup
2 boneless duck breasts
2 tbsp Gray Silo Lavender Farm Lavender Infused Maple Syrup
1 garlic clove, crushed
1/2 tsp dried lavender
1 sprig fresh rosemary
1/2 cup dark, pitted cherries
● Let duck breasts rest 30 minutes at room temperature, then pat dry with paper towel and, with a sharp knife, score skin in a 1-inch criss-cross pattern and season both sides generously with salt and pepper.
● Place breasts skin side down in a cold cast iron skillet, set over medium-high heat, and slowly render out the fat. Once skin side is deep golden brown and crisp, flip over and brush with maple syrup. Add garlic, lavender and rosemary and cook until duck feels firm to the touch, about 4 minutes, searing each side of the breasts for 30 seconds more. Flip over again and cook until glaze caramelizes on skin, then transfer breasts skin side up to a plate and rest for 5 minutes.
● Meanwhile, add cherries to pan sauce in skillet and warm through.
● Cut rested duck breast on the diagonal into ½-inch thick slices, spoon over cherry pan sauce, and serve immediately.