Glazed Duck with Honey, Lavender and Corn Cream

Name: Glazed Duck with Honey, Lavender and Corn Cream
Yield: 10
Ingredients: 300.0g Water; 25.0g Knorr Demi Glace Brown Sauce Mix 1kg; 1200.0g Duck Breast, scored; 30.0g Corn Oil; 80.0g Shallots, chopped; 30.0g Garlic, chopped; 100.0g Honey; 250.0g Demi-Glace Sauce; 2.0g Rosemary, chopped; 2.0g Thyme; 50.0g Butter; 1000.0g Corn; 100.0g Water; 300.0g Cream; 5.0g Salt; 2.0g Pepper; 5.0g Knorr Concentrated Chicken Stock 1kg; 300.0g Yellow Beans; 200.0g Borlottie Beans; 200.0g Garden Peas; 40.0g Olive Oil; 1.0g Pepper; 50.0g Popcorn; 5.0g Lavender Flower

Glazed Duck with Honey, Lavender and Corn Cream – - Recipe

Lavender is a versatile culinary herb that blends well with rich flavours, which is why when paired with a honey glaze, this dish is simply amazing.

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Demi-Glace

Water 300.0 g
Knorr Demi Glace Brown Sauce Mix 1kg 25.0 g
Knorr Demi Glace Brown Sauce Mix 1kg
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FoodXervices

Lim Siang Huat

Teo Soon Seng

More info

Duck Filet

Duck Breast, scored 1200.0 g

Sauce

Corn Oil 30.0 g
Shallots, chopped 80.0 g
Garlic, chopped 30.0 g
Honey 100.0 g
Demi-Glace Sauce 250.0 g
Rosemary, chopped 2.0 g
Thyme 2.0 g
Butter 50.0 g

Corn Cream

Corn 1000.0 g
Water 100.0 g
Cream 300.0 g
Salt 5.0 g
Pepper 2.0 g
Knorr Concentrated Chicken Stock 1kg 5.0 g

Vegetables

Yellow Beans 300.0 g
Borlottie Beans 200.0 g
Garden Peas 200.0 g
Olive Oil 40.0 g
Pepper 1.0 g

Before Serving

Popcorn 50.0 g
Lavender Flower 5.0 g

Western

Chicken/Duck

Main course

Lavender is a versatile culinary herb that blends well with rich flavours, which is why when paired with a honey glaze, this dish is simply amazing.

...

Preparation

Demi-Glace
- Mix well Knorr Demi-Glace, water together and bring to boil.
Duck Filet
- Season with salt and pepper.
- Fry the duck on it’s fat in a dry frying pan.
- Fry until the fat gets brown and crispy.
- Turn the filets and fry the other side for 2 minutes.
- Take the filets out of the pan.
- Allow to rest.
Sauce
- Remove most part of the fat from the frying pan.
- Fry the chopped shallots and garlic.
- Add the honey and demi-glace.
- Simmer the sauce until it has the right thickness for glazing the duck.
- Add the fresh herbs and the lavender.
- Finish the sauce with butter.
Corn Cream
- Boil the Knorr concentrate chicken stock, water and cream.
- Cut the kernels from the corn and boil them in the cream/stock mixture.
- Blend and sieve when the kernels are soft.
- Reduce the cream until thicken and season with salt.
Vegetables
- Blanch the yellow beans.
- Blanch the borlottie beans until they are soft.
- Blanch the yellow beans and garden peas.
- Toss and season the vegetables with olive oil and seasoning.
Before Serving
- Bring the duck filets back in the sauce and glaze them until the sauce is nicely coated around the filets.
- Spoon the corn cream on the plate and divide the vegetables.
- Dress the vegetables on the corn cream.
- Slice the duck filet and ad some extra sauce.
- Garnish with popcorn and lavender flower.

Western

Chicken/Duck

Main course

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Glazed Duck with Honey, Lavender and Corn Cream

Ingredients