Recipe courtesy of Ariane Daguin

Lavender Honey-Glazed Roast Duck

  • Total: 1 hr 20 min
  • Prep: 10 min
  • Cook: 1 hr 10 min
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1 female Muscovy duck, about 3 1/2 pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry

Salt and freshly ground pepper to taste

1/2 cup nicoise (oil-cured black) olives

2 tablespoons dried lavender

2 tablespoons olive oil

4 tablespoons lavender honey


  1. Preheat oven to 350 degrees. Season duck inside and out with salt and pepper. Put olives and lavender inside duck and truss or close with a skewer. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add duck and saute on all sides until skin is golden brown. Transfer to a rack in a roasting pan. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.;
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