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Wine with food: A pink roasted duck breast with a lavender-honey glaze and a glass of Châteauneuf-du-Pape red wine on a terrace.

Duck breast with lavender honey & thyme

This glazed duck breast is a tribute to the flavors of Provence. The combination of high-quality lavender honey and fresh thyme gives the strong meat an incomparable elegance. By gently cutting into the skin and slowly releasing the fat, the crust becomes extremely crispy, while the inside remains wonderfully pink and juicy. This recipe is perfect for special occasions where you want to impress your guests with a harmonious balance of sweetness and herbal spice, ideally accompanied by a full-bodied red wine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main course
Cuisine French
Servings 2 Servings
Calories 550 kcal

Cooking utensils

  • 1 ovenproof pan
  • 1 Sharp knife
  • 1 Meat thermometer
  • 1 Small pot for the glaze
  • 1 Kitchen brush

Ingredients
  

The duck

  • 2 Duck breast fillets approx. 200-250 g each
  • Sea salt
  • Black pepper from the grinder

The glaze

  • 2 Tbsp high-quality lavender honey
  • 4 Sprigs of fresh thyme
  • 1 Shallot finely chopped
  • 100 ml Red wine best a Rhône wine
  • 50 ml Duck stock or poultry stock
  • 1 tablespoon cold butter

Preparation
 

Preparation and roasting

  • Cut the skin of the duck breasts with a sharp knife in a diamond shape, but do not cut into the meat.
  • Place the duck breasts skin side down in a cold pan.
  • Set the heat to medium so that the fat comes out slowly and the skin becomes crispy (approx. 8-10 minutes). Drain off some of the fat.

Glazing and cooking

  • Turn the duck breasts and sear on the meat side for approx. 2 minutes.
  • Gently heat the lavender honey with the plucked thyme leaves in a small pan.
  • Brush the skin side of the duck generously with the honey.
  • Place the pan in the oven preheated to 180°C and cook the duck to a core temperature of 54-56°C (approx. 6-8 minutes).

Sauce and resting

  • Remove the duck from the pan and leave to rest wrapped in aluminum foil for 5 minutes.
  • In the meantime, sauté the chopped shallot in the roasting juices until translucent, then deglaze with the red wine and stock.
  • Reduce the sauce until it thickens slightly. Add the cold butter and season with salt and pepper to taste.
  • Slice the duck and serve with the sauce.

Recommended sides:

  • Creamy polenta with parmesan
  • Honey-glazed carrots
  • Classic ratatouille

Nutritional values per portion

Calories: 550kcalCarbohydrates: 15gProtein: 35gFat: 38g
Keyword Châteauneuf-du-Pape, Duck breast, Festive meal, Glazed duck, Lavender honey, Poultry, Thyme
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