Duck Breast with Honey, Ginger, and Lavender

Inspiration: The Wine Lover's Cookbook

Curious what kind of white wine to use? A Barrel-Aged Viognier will bring hints of vanilla and spice to a delicate dish, and feel free to have a glass with dinner once served.

Ingredients

2 boneless duck breasts, skin on ⅛ crushed black pepper 1 tsp Worcestershire sauce 1 tsp ground ginger 1 tsp dried lavender 1 shallot, thinly sliced ½ cup white wine 1 ¾ cups chicken stock 1 tsp pure vanilla extract 1 tsp honey ¼ tsp dried tarragon 1 tbsp unsalted butter, room temperature Salt, to taste 1 tsp vegetable oil

Preparation

1. Leaving skin on, trim fat from duck, then score the fat side of the duck by cutting an X in the middle of the breast

2. Marinate duck in crushed pepper, Worcestershire, ½ tsp ginger powder, lavender, and shallot slices. Cover and refrigerate for 2-3 hours

3. In a large pan or skillet, combine wine, stock, vanilla, remaining ½ tsp of ginger, remaining crushed pepper, and shallot slices removed from top of duck, and bring mixture to a boil. Reduce heat to a simmer and reduce liquid by half. Add honey and tarragon to reduce further to sauce consistency. Remove from heat and swirl in butter. Keep warm until ready to serve

4. In another pan or skillet, heat oil over medium heat. Place duck in pan, skin side down, and cook for 5 minutes until lightly brown. Turn over and continue to cook on the meat side for 3 minutes until medium-rare. Do not overcook

5. Remove duck from pan and slice at an angle, placing it in a fanned pattern on the plate. Top with sauce. Serve with wild rice studded with dried cherries