Recipes with Dainess Chef School: Lavender and Spice-Crusted Duck Breast


There are countless duck roast recipes, but you need to try this Lavender and Spice Crusted Duck Breast recipe and you will love the perfect match of ingredients, especially the lavender infusion. This recipe serves a salivating and flavourful main that pairs well with rice, yam, potato or any accompaniment of your choice. Consider this as the perfect recipe to add to your restaurant menu and the best homemade meal to serve. It is simply delicious, tender and juicy!


  • Duck breast             -1pc.
  • Lavender buds, dried -¼ tsp.
  • Coriander, ground  -¼ tsp.
  • Fennel seeds, ground  -¼ tsp.
  • Lemon zest, grated  -½ tsp.
  • Deydom Black pepper  -¼ tsp.
  • Onion, chopped – 3 oz.
  • Dried apricots, diced, conditioned in boiling water-3 oz.
  • White vermouth  -2 fl. oz.
  • Duck or chicken stock -2 fl. Oz.
  • Sherry vinegar -1 tsp.
  • Salt and pepper  -To taste


  1. Trim any excess fat from the duck breast.
  2. Score the skin in parallel diagonal lines, cutting only deep enough to score the skin without cutting the flesh.
  3. Combine the lavender, coriander, fennel, lemon zest and pepper. Rub the duck breast with this mixture. Refrigerate and allow to marinate for at least 2 hours.
  4. Sauté the duck breast skin side down over medium heat until the skin is crisp and most of the fat has rendered out, approximately 6–8 minutes. Cook on the other side until medium rare 135–140°F (57–60°C), approximately 3 more minutes.
  5. Remove the breasts from the pan and keep warm.
  6. Pour out all but 2 tablespoons of the fat. Add the onion and cook until it is softened and rich brown.
  7. Add the apricots, vermouth and stock. Simmer until reduced by half. Add the vinegar and season to taste.
  8. Slice the duck breast skin side down on the diagonal. Fan the slices on the plate and garnish with some of the sauce.

Contact Dainess Chefs School on:

  • 0302908687 / 0204788182




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