Want to kick start your new year resolution of becoming a better cook?
There is no better way than with this stuffed and roasted honey lavender duck.
We make a sausage of duck prosciutto, dried cherries, pistachios, and leg meat. The duck is de-boned and rolled with swiss chard and prosciutto. It’s then roasted and glazed with honey and lavender.
This duck will cook more evenly than a typical bird and be more moist, due to proper technique and preparation.