Close
Scan a UFS barcode
Scan the barcode on the packaging
Invalid code
Scan a valid code
Scan again
Menu
-
-
Terms and conditions
Please accept T&C
I Accept Cancel
- Create account
- Select your type of business
- Contact Us
-
-
- My account
- Order history
- Select your type of business
- Contact Us
- Log out
I work in ...
- Licensed Trade
- Supermarket
- Hotel (Resort, Cruise)
- Other
Continue
Would you like to update your current type of business?
- Keep type of business
- Update
Your profile has successfully been updated
Continue
Your content is being adapted
based on your type of business
- Home
- Trendy Recipes for Food Business
- Glazed Duck with Honey, Lavender and Corn Cream
- Trendy Recipes for Food Business
Lavender is a versatile culinary herb that blends well with rich flavours, which is why when paired with a honey glaze, this dish is simply amazing.
...
Login and use our food cost calculator right away
Calculate your foodcost easily
Save your recipe calculations and use them on the goCalculate the cost of this recipe
Ingredients
Glazed Duck with Honey, Lavender and Corn Cream
Calculate the cost of this dish here:
Number of servings − +
Price of the dish on the menu
Total cost of the ingredients ₱0.0
Cost of one serving
Cost of ingredients (%)
Ingredient label
Name
Price in ... (use your local currency)
Quantity
% Food cost of the part
Total costs
Duck Fillet
Duck Breast (Canette de Barberie)
/kg
1.2 kg
0%
Sauce
Vegetable Oil
/g
30.0 g
0%
Shallots, finely chopped
/g
80.0 g
0%
Garlic Cloves, finely chopped
/pc
2.0 pc
0%
Fresh Honey
/g
100.0 g
0%
Knorr Demi Glace Sauce Mix 1kg
/ml
250.0 ml
0%
Knorr Demi Glace Sauce Mix 1kg
788
- Per Piece (Pouch)₱788.35
- Per Case (6 x 1kg)₱4,730.10
Added to cart: Knorr Demi Glace Sauce Mix 1kg
List Price (Vat Inclusive)
Fresh Herbs – Thyme and Rosemary, chopped
/g
0.0 g
0%
Butter, cubes
/g
50.0 g
0%
Corn Cream
Chicken Bouillon
/ml
100.0 ml
0%
Fresh Cream 36/38%
/ml
300.0 ml
0%
Salt and Pepper
/g
0.0 g
0%
Vegetables
Yellow Beans
/g
300.0 g
0%
Borlottie Beans
/g
200.0 g
0%
Garden Peas
/g
200.0 g
0%
Pommes Soufflé
/pc
50.0 pc
0%
Olive Oil
/g
40.0 g
0%
Butter
/g
30.0 g
0%
Plating
Lavender Flowers
/g
0.0 g
0%
Popcorn
/g
50.0 g
0%
Ingredient name
/
Disclaimer: The prices shown are an indication, based on wholesalers in the market. These are subject to fluctuation due to seasonal change and supply. UFS can in no way be held responsible for any deviations from reality.
Total cost of the ingredients Cost of one serving Cost of ingredients (%)
Save as PDF
Duck Fillet
-
Duck Breast (Canette de Barberie) 1.2 kg
Sauce
-
Vegetable Oil 30.0 g
-
Shallots, finely chopped 80.0 g
-
Garlic Cloves, finely chopped 2.0 pc
-
Fresh Honey 100.0 g
-
Knorr Demi Glace Sauce Mix 1kg 250.0 ml
-
Fresh Herbs – Thyme and Rosemary, chopped
-
Butter, cubes 50.0 g
Corn Cream
-
Ear of Fresh Corn 4.0 pc
-
Chicken Bouillon 100.0 ml
-
Fresh Cream 36/38% 300.0 ml
-
Salt and Pepper
Vegetables
-
Yellow Beans 300.0 g
-
Borlottie Beans 200.0 g
-
Garden Peas 200.0 g
-
Pommes Soufflé 50.0 pc
-
Olive Oil 40.0 g
-
Butter 30.0 g
Plating
-
Lavender Flowers
-
Popcorn 50.0 g
Main course
Western
Others
Lavender is a versatile culinary herb that blends well with rich flavours, which is why when paired with a honey glaze, this dish is simply amazing.
...
Preparation
-
Duck Fillet
- Incise the fat of the duck fillet like a raster.
- Season with salt and pepper.
- Fry the duck on it’s fat in a dry frying pan.
- Fry until the fat gets brown and crispy.
- Turn the fillets and fry the other side for 2 minutes.
- Take the fillets out of the pan.
- Allow to rest.
-
Sauce
- Remove most of the fat from the frying pan.
- Fry the chopped shallots and garlic.
- Add the honey and Knorr Demi Glace.
- Simmer the sauce until it has the right thickness for glazing the duck.
- Add the fresh herbs and lavender.
- Finish the sauce with butter.
-
Corn Cream
- Boil the chicken bouillon together with the cream.
- Cut the kernels from the corn and boil them in the cream/bouillon mixture.
- Blend and sieve when the kernels are soft.
- Reduce the cream and season with salt.
-
Vegetables
- Blanch the yellow beans.
- Cook the borlottie beans until they are soft and stew them later with some chopped onion in butter.
- Blanch the yellow beans and garden peas, stew them before serving in some olive oil.
- Prepare the pommes soufflé.
-
Plating
- Add the duck fillets back in the sauce and glaze them until the sauce is nicely coated around the fillets.
- Make sure you don’t do this for too long or the duck will get overcooked.
- Spoon the corn cream on the plate and divide the vegetables.
- Dress the vegetables on the corn cream.
- Slice the duck fillet and add some extra sauce.
- Garnish with the pommes soufflé, popcorn and lavender flowers.
Main course
Western
Others
x
New favorites list
Product added to list
Unable to add product to list
Product removed from list
Unable to remove product from list
Confirm
Create new list
- Confirm
- or
- Go to shopping list
Related Recipes (4)
What you'll get:
- Access to free Chef trainings
- The best recipes and tips from Chefs around the world
- The latest culinary trends
Already have an account? Log in here
Install this webapp on your iPhoneInstall this webapp on your iPadInstall this webapp on your Android phoneInstall this webapp on your Windows phone
Tap the share icon below and choose add to homescreen.Tap the share icon above and choose add to homescreen.Tap the share icon below and choose add to homescreen.Tap the share icon below and choose add to homescreen.
Home
Products
Trends
Cart
Menu
x
Log in to create your own personal recipe book.
Join over 1 million chefs already getting inspired by UFS Create account Already have an account? Login
