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Raw honey is a chef’s secret weapon—golden crusts, caramelization, moist textures and complex notes are just a few of its hidden talents. Why honey instead of processed sugar? Besides the proven health benefits, each honey’s flavor varies with the flower from which it came. Imagine the subtle hint of sage in Sage Honey Stuffing, citrus in Orange Blossom Honey and Pheasant, and earthy Buckwheat Honey Pumpkin Pie. I’m hungry already.

Try these honey recipes, share them with friends and family—and enjoy them.

From my table to yours.—Zeke

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Honey-Peppercorn Duck with Steamed Baby Pak Choi

Recipes >

Ingredients


  • 2 6- to 7-ounce boneless duck breasts with skin
  • 2 tablespoons (1/4 stick) butter
  • 1/2 cup chopped onion
  • 1 1/2 tablespoons chopped sweet gherkin pickles
  • 1 cup chicken stock or canned low-salt chicken broth
  • 1 tablespoon Blueberry Honey
  • 1 1/2 teaspoons pink peppercorns
  • 1 1/2 teaspoons drained green peppercorns in brine
  • 12 baby pak choi (steamed just before serving duck)

Instructions


  1. Heat heavy large skillet over high heat.
  2. Cook duck, skin side down, until skin is dark brown and fat is rendered, about 5 minutes. Turn duck over and cook to desired doneness, about 6 minutes for medium-rare.
  3. Transfer to platter. Tent with foil to keep warm. Pour off drippings from skillet.
  4. Melt 1 tablespoon butter in same skillet over medium-high heat.
  5. Add onion and gherkins and sauté until beginning to brown, about 5 minutes. Add stock and honey and boil until syrupy, about 5 minutes. Stir in all peppercorns and simmer 1 minute.
  6. Remove from heat.
  7. Add remaining 1 tablespoon butter and whisk until sauce is smooth. Season to taste with salt and pepper.
  8. Slice duck crosswise into 1/3-inch-thick slices.
  9. Fan duck slices over steamed pak choi.
  10. Spoon peppercorn sauce over and serve.

 


 

Honey-Peppercorn Duck with Steamed Baby Pak Choi

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