Duck Glazed with Honey and Lavender or Herbes De Provence
Elevate your dinner table with this show-stopping recipe for Duck Glazed with Honey and Lavender or Herbes de Provence—where French-inspired elegance meets rich, savory flavors. A whole duck is seasoned to perfection, infused with aromatic herbs like fresh rosemary and thyme, and glazed with a luxurious blend of golden honey, orange zest, and Herbes de Provence. Roasted to a crispy, golden finish and basted with a fragrant white wine and chicken stock marinade, this dish promises tender, juicy meat and a symphony of sweet and herbal notes. Ideal for a special occasion, this gourmet delight pairs beautifully with roasted vegetables or buttery mashed potatoes, making it a statement meal that will wow your guests. Perfect for those seeking a sophisticated twist on classic roast duck, this recipe is a celebration of refined flavors and effortless French flair.
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Recipe Information
Ingredients
- 1 Whole duck
- 1 tbsp Salt
- 1 tsp Black pepper
- 3 tbsp Honey
- 2 tsp Herbes de Provence
- 1 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 tsp Orange zest
- 2 Fresh rosemary sprigs
- 2 Fresh thyme sprigs
- 0.5 cup White wine
- 0.5 cup Chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Pat the duck dry with paper towels. Trim excess fat and skin from the cavity and tail area.
Rub the duck generously with salt and black pepper, both inside and out.
In a small bowl, whisk together honey, Herbes de Provence, olive oil, minced garlic, and orange zest to create the glaze.
Brush the duck with about half of the glaze, reserving the rest for later.
Tuck the rosemary and thyme sprigs into the cavity of the duck.
Place the duck on a roasting rack in a roasting pan, breast side up.
Roast the duck in the oven for 60 minutes.
After 60 minutes, carefully remove the duck from the oven and brush it with the remaining glaze.
Add the white wine and chicken stock to the bottom of the roasting pan to keep the duck moist and to create a flavorful base for the sauce.
Return the duck to the oven and roast for another 30 minutes, or until the skin is golden brown and the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
Once fully cooked, remove the duck from the oven and let it rest for 15 minutes before carving.
Serve the duck with pan drippings and a side of your choice, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
964 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 1974 mg | 86% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 13.1 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 451 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
