I would score the skin side, fry in a hot pan until the skin releases and is a nice crispy caramel color, baste with the lavender and honey and put in a 350 oven until a nice medium rare. Bring out, tent with foil for 10-15 minutes, then carve. There will a nice lot of duck fat in the pan - strain and save the fat ... it is good (and expensive). Use the fat to add taste to mashed potato !
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