Honey & Lavender Glaze

– 4 tablespoons honey

– 2 tablespoons water

– a splash of sherry

– 5 sprigs thyme

– seeds from 2 cardamom pods, lightly crushed

– 1 teaspoon dried lavender

– 1 teaspoon cracked black pepper, lightly crushed

1. Warm the honey gently with the water, sherry and thyme.

2. Stir in the cardamom, lavender and pepper

3. Leave to infuse for 20 minutes

4. Strain, reserving the glaze in a cool spot

Duck breasts

– 2 tablespoons olive oil

– 4 big duck breasts, skin on

– salt and pepper

– honey & lavender glaze

1. Heat the oil in a roasting pan until hot.

2. Score the duck skins with a very sharp knife, season them with salt and pepper and place them, skin side down, in the pan.

3. Lower the heat and cook until the skin turns a lovely golden brown, and the fat starts to render – it should take about 4 minutes.

4. Turn the duck breasts over and cook them for a further 2 minutes.

5. Tip off the rendered fat from the pan and brush the skin generously with the glaze.

6. Turn the breast, skin-side down again, and cook for a final 2 minutes.

7. Remove from the heat to rest and keep warm.

 

Peach jus

– 500g chicken wings

– 500g mirepoix (3cm diced carrot, onion celery)

– Olive oil

– 1/2 head of garlic, cut in 1/2

– 1 tablespoon black peppercorns

– 10 sprigs thyme

– 250ml white wine

– 1L chicken stock

– 100ml peach juice

1. Preheat oven to 200C

2. In heavy-bottom pan combine the chicken wings, carrots, celery, onion & olive oil

3. Roast in the oven for about 30 minutes

4. Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the bottom of the pan using a wooden spoon.

5. Add the chicken stock and continue to simmer for about 15 minutes to reduce the liquid until about 1 cup remains.

6. Remove from heat and strain through a strainer. Reserve the liquid.

7. Add the peach juice and reduce for 10 minutes on medium heat till it coats the back of a spoon

 

Baby carrots

– 2 bunches baby carrots, washed

– 2 tablespoons olive oil

– 2 tablespoons honey

– ½ cinnamon stick

– 3 bay leaves

– 2 sprigs rosemary

– 2 bay leaves

– 4 cloves garlic

1. Pre-heat the oven to 200`C

2. Toss all ingredients together in a large bowl till well combined

3. Line a baking tray with parchment and spread the carrots evenly around

4. Cover with foil and bake for 15-20 minutes till carrots are tender.

 

Peach & Fennel Salad

– 2 heads fennel, shaved

– 2 peaches, sliced

– 1 shallots, diced

– 100g watercress

– 1 lemon, zest and juice

– 50ml olive oil

– 100g flaked almonds, toasted

– salt and pepper

To arrange

1. Toss all salad ingredients the in a big bowl and serve immediately

2. Slice the reserved warm duck breasts and rest on top of salad with the baby carrots

3. Drizzle with warm peach jus and top with edible flowers