Ingredients

2 whole boneless duck breasts
1/8 teaspoon mixed whole peppercorns, crushed
1 teaspoon white wine Worcestershire
3/4 teaspoon ground ginger
1 teaspoon dried lavender (organic) found in bulk food section
1 shallot, thinly sliced
1/2 cup white wine
1 and 3/4 cups chicken stock
1 teaspoon vanilla extract
3/4 teaspoon honey
1/2 teaspoon chopped fresh tarragon
1 tablespoon unsalted butter at room temperature
kosher salt
1 teaspoon vegetable oil

 

 

 

Directions

1. Cut whole duck breasts into two halves lengthwise and trim all excess fat from the ends and sides of the breast. With the tip of a sharp knife, score the fat side of the breasts by cutting a X in the middle of the breast.
2. Marinate breasts in half of the crushed pepper, Worcestershire, 1/4 teaspoon ginger, lavender, and shallot slices. Cover and refrigerate for 2 to 3 hours.
3. In a large saute pan or skillet, combine wine, stock, vanilla, remaining 1/2 teaspoon ginger, reserved crushed pepper, and shallot slices removed from the top of the duck, and bring mixture to a boil. Lowever heat to a simmer and reduce liquid by half. Add honey and tarragon and reduce further to sauce consistency. Remove from heat and swirl in butter. Season to taste. Keep warm until ready to serve.
4. In another large saute pan, heat oil over medium heat. Place duck in the pan skin side down, and saute for 5 to 6 minutes, until lightly browned. Turn breasts and continue to cook on meat side for 2 to 4 minutes until medium rare. The juices should run to pinkish. Do not overcook the duck.
5. Remove breasts from the pan and slice at an angle, if you want. Fan them on the plate and top with the sauce. Garnish with sprigs of tarragon.