Duck with Honey

Duck with Honey
Photo by Georges Vernon and Margaret Skinner

Ingredients

  • 4 teaspoons fresh lavender blossoms
  • 1 tablespoon fresh thyme leaves
  • 1 ½ teaspoons coarse sea salt
  • 1 cup canned low-salt chicken broth
  • 4 tablespoons lavender honey or orange flower honey
  • 3 tablespoons dry red wine
  • 1 6- to 6 1/2-pound duck, fresh or frozen, thawed
  • + 2 more ingredients
    • ¼ teaspoon black peppercorns
    • 4 baguette slices

Preheat oven to 350°F. Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle. Remove fat deposits and giblets from duck cavity, reserving liver. Trim excess skin and fat from neck area. Rinse inside and out...

View full recipe at Epicurious

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