dinner · dairy-free
Honey and lavender duck with shiitakes
Pan-seared duck breast with crisp skin, brushed with a honey, lavender and rice vinegar glaze and served with browned shiitakes and shiso.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Score the duck breast skin without cutting into the meat. Place skin-side down in a cold skillet and cook over medium-low heat until most of the fat renders and the skin is crisp. Pour off excess fat, saving a teaspoon for the mushrooms.
-
2
Flip the duck and cook until the center reaches 74°C (165°F), then rest on a clean board.
-
3
Brown the sliced shiitake mushrooms in the reserved fat.
-
4
Warm the honey, culinary lavender and rice vinegar in the empty skillet and brush it over the duck.
-
5
Slice the duck and serve with the mushrooms and torn shiso leaves.
