Don Agate, Executive Chef of The Krebs, shows us how to cook Aromatic Duck with lavender and honey to celebrate the upcoming 5th Annual Finger Lakes Lavender Festival.
Lockwood Farm, located at 1682 West Lake Road, Skaneateles, NY, will kick off the festival on July 14th & 15th. This 2-day event will be from 9am to 5pm and admission is free.
Aromatic Duck with lavender and honey
1 whole duck (Rohan, Muscovy, Pekin)
2 tablespoons whole coriander, toasted
16oz high quality, dark, raw honey
2-3 tablespoons culinary lavender
1 large Vidalia onion
4 bay leaves
Salt and pepper to taste
2-4 bunches of lavender for finished presentation
1. Preheat oven to 375 degrees. If not using fresh duck make sure it is completely thawed. Rinse duck under cold water including the cavity (reserve any giblets for a great tasting stock). Optional: fill large stock pot ½ way with water and bring to a slow boil, slowly immerse duck in simmering water for 2-3 minutes; this aids in achieving the perfect crispy skin. Place on standing roasting rack over a 1" deep roasting pan and pat dry. Prick the skin slightly with a toothpick or small knife being careful to not penetrate too deep.
2. Season the cavity generously with salt and pepper. Season the entire outside of the duck with salt and pepper rubbing it into the skin vigorously. Place duck breast side up on roasting rack.
3. Spread honey evenly over the entire duck. Sprinkle with lavender and toasted coriander inside and out. Zest the oranges over the duck. Roughly chop ½ the onion and oranges into large chunks. Take the orange, onion and a bay leaf stuff into the duck, be careful to no overstuff there should still be room inside the cavity.
4. Roast duck for approximately 3 hours until skin is a dark brown and crispy. Let duck rest a minimum of 20 minutes before cutting.