Then do this:
1. With the tip of a sharp knife, make 3 or 4 diagonal cuts in the skin side of the breasts. Place in a shallow dish together with half of the crushed pepper, Worcestershire sauce, half the ginger, lavender, and shallot slices. Mix well, cover and refrigerate for 2 to 3 hours.
2. In a large frying pan, mix together the wine, stock, vanilla, the remaining ginger and crushed pepper, and the sliced shallots removed from the marinated duck breasts. Bring to the boil then cook until reduced by half.
3. Add the honey, remaining lavender and tarragon, mix well and continue to cook to reduce the mixture further to a sauce consistency. Remove from heat and swirl in butter. Season to taste. Keep warm until ready to serve.
4. Meanwhile, in another large frying pan, heat the oil until hot then add the duck breasts to the pan, skin side down, and sauté for 7-8 minutes until lightly brown. Turn and continue to cook on meat side for 5 minutes.
5. To serve - Remove the breasts from the pan and slice at an angle. Fan the breasts onto 4 serving plates and drizzle with the sauce. Serve immediately. |
