Duck Breast with Honey, Ginger, and Lavender

Updated: May 12

A barrel-aged Viognier brings hints of vanilla and spice and pairs well with dinner once served.

Ingredients

2 boneless duck breasts, skin on

1/8 tsp freshly ground black pepper, divided

1 tsp Worcestershire sauce

1 tsp ground ginger, divided

1 tsp dried lavender

1 shallot, thinly sliced

1/2 cup dry white wine (such as Viognier)

1 3/4 cups low-sodium chicken stock

1 tsp pure vanilla extract

1 tsp honey

1/4 tsp dried tarragon

1 tbsp unsalted butter, at room temperature

Kosher salt, to taste

1 tsp vegetable oil

Cooked wild rice studded with dried cherries, for serving

Leaving the skin on, trim any excess fat from the duck breasts. Score the skin in a crosshatch pattern with a sharp knife, cutting through the fat but not into the meat.
Season the duck breasts with the pepper, Worcestershire sauce, 1/2 teaspoon of the ground ginger, lavender, and shallot slices. Cover and refrigerate for 2–3 hours.
In a medium saucepan, combine the wine, stock, vanilla, remaining 1/2 teaspoon of ginger, remaining pepper, and the shallot slices reserved from the marinade. Bring to a boil over high heat, then reduce heat to medium and simmer until reduced by half, about 15 minutes. Add the honey and tarragon and continue to simmer until the sauce coats the back of a spoon, about 5 minutes more. Remove from heat and swirl in the butter until melted and glossy. Keep warm.
Remove the duck breasts from the marinade and pat dry with paper towels. Heat the oil in a large skillet over medium heat. Place the duck skin side down and cook, without moving, until the skin is deeply golden and most of the fat has rendered, about 5 minutes. Flip and cook on the flesh side for 3 minutes for medium-rare. Do not overcook.
Transfer the duck breasts to a cutting board and let rest for 5 minutes. Slice on the bias and fan on the plate. Spoon the sauce generously over the top. Serve with wild rice studded with dried cherries.

Inspired by The Wine Lover’s Cookbook.