The Main Event: Roast Duck With Lavender Honey
Renowned British chef and prolific cookbook author Paul Gayler’s latest collection of recipes honors the birds: chicken, duck, quail, pheasant, grouse, squab, goose…you get it. If it flies,...
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Ingredients
- 4 tablespoons lavender flowers (fresh or dried)
- 1 tablespoon thyme leaves
- 1/2 teaspoon cracked black peppercorns
- 1 teaspoon coarse sea salt
- 1 4 1/2-pound whole duck
- Scant 1/2 cup good-quality red wine vinegar
- 3 1/2 cups brown chicken stock
- 2 tablespoons lavender honey or clear honey
- 2 tablespoons unsalted butter
- 4 parsnips
- 1 3/4 cups baby turnips
- 1 tablespoon light brown sugar
- 2 tablespoons red wine vinegar
- 2 cups brown chicken stock
- 3 1/2 tablespoons raisins
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