Citrus & Honey-Glazed Duck Breast

Entree | 2 servings

This show-stopping entrée is a natural partner for the Bee's Knees, combining the honey sweetness of your cocktail with bright citrus notes that echo its clarity and zing. Pan-seared duck breast receives a glossy glaze made from lemon, yuzu, and wildflower honey—a combination that reads almost like a deconstructed cocktail. The richness of the duck is lifted by the tart, floral finish.

Ingredients

• 2 duck breasts (6 oz each), skin-on
• Kosher salt and freshly ground black pepper
• 3 tablespoons honey
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 teaspoon yuzu juice (or additional lemon juice)
• 2 tablespoons unsalted butter
• 2 shallots, minced
• ½ cup dry white wine
• 1 sprig fresh lavender (or ¼ teaspoon dried culinary lavender)
• 1 sprig fresh thyme
• Fresh lemon zest for garnish
• Microgreens or fresh lavender flowers for garnish (optional)

Instructions

1. Score duck skin in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and pepper.
2. Place duck skin-side down in a cold skillet and heat over medium. Cook for 8-10 minutes until skin is golden and much of the fat has rendered. Drain most of the fat, leaving about 1 tablespoon.
3. Flip duck and cook for 3-4 minutes more for medium-rare. Transfer to a cutting board and let rest for 5 minutes.
4. In the same skillet, add minced shallots and cook for 2 minutes until softened.
5. Deglaze pan with white wine, scraping up any browned bits.
6. Add honey, lemon juice, lime juice, yuzu juice, lavender sprig, and thyme sprig. Simmer for 2-3 minutes.
7. Remove from heat and whisk in butter. Season with salt and pepper. Remove herb sprigs.
8. Slice duck breast on the bias and arrange on plates. Drizzle with glaze and garnish with fresh lemon zest and microgreens if desired.