As Seen on Infused Chef - Lavender Sichuan Duck

Tomorrow, April 23, we launch an episode of a brand new Canna Cribs series - Infused Chef.

You are definitely going to want to try out some of these recipes after watching!


  • 2-4 Duck Legs Cured for 2 Days
  • Cure: 200g Salt
  • ¼ cup Whole Peppercorns
  • 1 bunch thyme
  • 1-2lbs Duck Fat
  • Honey to Coat
  • 1 Teaspoon Crushed Lavender
  • 1 Teaspoon Crushed Sichuan Peppercorns
  • ½ Teaspoon Cumin
  • ½ Teaspoon Coriander

Local Apple Medley Sliced and Caramelized with 5g of Uncle Herbs Coconut Oil drizzled on top

  • 1 cup Quinoa
  • 2 Cups Chicken Stock
  • Salt and Pepper To Taste
  1. In a bowl combine the duck legs with the salt, peppercorns, and thyme. Package the duck legs in a plastic bag and set aside for 48 hours.
  2. Once the duck is cured (water weight removed) put the legs into a dutch oven and cover with the duck fat.
  3. Cook in the oven at 250F for 2-3 hours or until meat is falling off bone.
  4. When the duck is complete in the oven, heat a cast iron skillet. Then remove the duck from the fat and sear on both sides.
  5. Once a golden brown sear is established, brush the legs with a thin layer of honey.
  6. In a mortar and pestle lightly grind all of the spices together. The goal is to break open the peppercorns and lavender to release aromatics
  7. On the legs with honey sprinkle evenly the spice mixture
  8. For the quinoa, combine with chicken stock and cook until fluffy (5-10min)
  9. For the apples, cut into 1/2inch thin slices then cook in a cast iron skillet with some of the leftover duck fat until browned.
  10. To infuse heat the Uncle herbs coconut oil on low and drizzle atop the browned apples
  11. Combine quinoa, apples, and duck; serve.

Might definetly try this recipe. Our neighbour farms free range Muscovy ducks and smokes the meat for his restaurant. This recipe sounds delicious. Ah the restaurant actually makes a lavender pie, can you believe.