Duck with Honey

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle.
3. 3
   Remove fat deposits and giblets from duck cavity, reserving liver.
4. 4
   Trim excess skin and fat from neck area.
5. 5
   Rinse inside and out; pat dry.
6. 6
   Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern.
7. 7
   Rub inside and outside of duck with herb mixture; return duck liver to cavity.
8. 8
   Place duck, breast up, on rack in roasting pan.
9. 9
   Roast 2 hours.
10. 10
    Remove from oven.
11. 11
    Increase oven temperature to 375F.
12. 12
    Transfer duck to plate.
13. 13
    Pour pan juices into 4-cup glass measuring cup; spoon off fat.
14. 14
    Return juices and 1 tablespoon fat to pan.
15. 15
    Add broth and wine.
16. 16
    Return duck to pan.
17. 17
    Brush with 2 tablespoons honey.
18. 18
    Roast duck 20 minutes, basting once with pan juices.
19. 19
    Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender.
20. 20
    Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180F, about 5 minutes longer.
21. 21
    Transfer duck to platter.
22. 22
    Remove liver; mash finely in small bowl.
23. 23
    Spread liver over baguette slices.
24. 24
    Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan.
25. 25
    Place over medium heat.
26. 26
    Boil juices until thick enough to coat spoon, whisking often, 5 minutes.
27. 27
    Season with salt and pepper.
28. 28
    Transfer to bowl.
29. 29
    Slice duck and serve with baguette slices and pan juices.