ROASTED HONEY LAVENDER DUCK BREASTS
Steps:
- Grind 2 teaspoons dried lavender blossoms, thyme, salt and peppercorns in spice grinder. Pat the duck breasts dry with paper towels. Smear the fat side all over the ovenproof pan you will use. Cutting through the fat (not meat) of the duck breasts, score in criss cross pattern. Rub both sides of breasts with herb mixture. Let stand on a cutting board for at least 15 minutes and up to an hour. Breasts need to be at room temperature. Lay the breasts skin side down in a COLD pan. Turn the heat to medium-high. Cook the breasts until the skin is crispy and most of the fat has been rendered, about 10-12 minutes. You will hear the sizzle change. Turn breasts over and remove from pan. Pour off the fat and juices from the pan into a fat separator and reserve 2 tablespoons of the fat and all of the juices. Can be completed ahead of time to this point. If making ahead, refrigerate the breasts until 1 hour before roasting. Preheat oven to 400 degrees. Return duck to pan and brush with 2-4 tablespoons of honey. Sprinkle with 1 teaspoon of dried lavender. Roast in hot oven for 10 minutes or until internal temperature reaches 155 degrees. Time may vary depending on whether duck was refrigerated prior to roasting. Remove from oven and allow to rest on a cutting board for at least 3 minutes. Drain off all the fat possible from roasting pan and add the wine, stock and 2 tablespoons of reserved fat and all of the duck juice. Add 1 teaspoon of dried lavender to roasting pan. Place over medium heat. Reduce stock mixture until thick enough to coat spoon, whisking often, 5-15 minutes. Season with salt and pepper. Slice duck and serve with sauce.
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