Recipe: Duck Breast with Honey

May 21 2007

By Executive Chef Michael Landsberg
Suggested Pairing: 2005 NxNW Cabernet Sauvignon


  • 2 duck breast
  • King Estate Lavender honey
  • 1 carrot
  • 1 onion
  • 1 stick of celery
  • 1 bunch of herbs; thyme, rosemary, bayleaf
  • 1 TB butter
  • Salt and pepper


Wash the vegetables with water and cut into medium dice, Sauté the vegetables in a skillet until caramelized and soft. Coat the duck breast with honey on the skin side and sauté in the same skillet until caramelized. Add the herbs and cook for another 6 mins in a preheated 375-degree oven. Remove the duck breast from the oven and let it sit for 10 mins out of the pan.

Add 1 Tb of butter and a dash of sherry vinegar.

Place the vegetables and sauce on a plate and slice the duck breast, place on top of vegetables.

Serve with potatoes or braised tomatoes