Crispy Roast Duck With Lavender Honey

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“Quartering the ducks it the easiest way to serve them.”
4hrs 15mins

Ingredients Nutrition


  1. Make the glaze: in a small bowl, combine the honey, boiling water, and pepper; stir to blend and set aside.
  2. Preheat oven to 275°; season ducks with salt and pepper.
  3. With a kitchen fork, prick skin about ¼ inch deep all over, particularly in the fatty area around the thighs and wing area; do not pierce the meat.
  4. Place duck breast-side down on a rack in a roasting pan; pour boiling water over them; roast for 2 hours.
  5. Turn the duck breast-side up and brush with the glaze.
  6. Roast for another 1 to 1 ¼ hours, or until the legs wiggle easily; transfer to a carving board and let cool.
  7. Using heavy poultry shears, quarter the ducks—cut the backbones out to make this easier.
  8. Place the duck quarters in plastic bags and refrigerate.
  9. About 45 minutes before serving, preheat the oven to 375°; place the duck, skin-side up on a rimmed baking sheet and roast for 30 minutes, or until the duck is cooked through and crisp.
  10. Meanwhile, make the sauce—in a small skillet, melt butter over med-highheat.
  11. Add in shallots; saute for 2 minutes or until softened.
  12. Add in demi-glace, honey, and vinegar; turn up heat to high, and reduce the sauce to a light glaze, about 3 minutes.
  13. Whisk the remaining 1 tablespoons butter into the sauce to thicken it and add a sheen; season with salt and pepper.
  14. Place the duck on a platter and spoon over a little sauce; serve the remaining sauce on the side.

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