Grilled Duck Breasts with Lavender-Herb Rub

Name: Grilled Duck Breasts with Lavender-Herb Rub
Yield: serves 6 as a main course
Ingredients: 2 tablespoons herbes de Provence; 2 tablespoons fresh or dried lavender buds; 1 tablespoon coriander seeds; 1 teaspoon fennel seeds; 1/2 teaspoon cracked black peppercorns; Grated zest of 1 orange; 2 (1-pound) Muscovy duck breasts; Kosher salt; 6 tablespoons olive oil; 3 tablespoons freshly squeezed orange juice; Freshly ground white pepper; 3 cups baby greens

January 24, 2012

A rich, fragrant dish, these duck breasts are perfumed with the aromatics of southwest France, then grilled to crisp the fatty skin. Served sliced and fanned over tender baby greens lightly dressed with citrus vinaigrette, this is a wonderful dish to serve as a first course or as a light main course.

Recipe notes

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