Duck with Lavender Recipe
Steven Smith pairs beautifully roasted duck breast with the vibrant flavours of peach and fennel in this bold recipe
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Sous vide circulator
- Vacuum sealer
- Blender
- Fine-mesh sieve
- Oven
- Stove
- Refrigerator
- Saucepan
- Skillet
- Pot
- Baking sheet
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Spoon
- Plate
Ingredients
- 600g of duck breast, on the bone
- oil
- salt
- 1 peach
- 1 dash of white balsamic vinegar
- 100g of honey
- 10g of lavender
- 200ml of orange juice
- 2l chicken stock
- 2 fennel bulbs, large, leaves intact
- pepper
- 1 dash of oil
- 5 peaches
- 10ml of white balsamic vinegar
- 4 baby fennel, quartered with leaves reserved
- lavender
- fennel fronds
- chives
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