Crispy Roast Duck With Lavender Honey

Ingredients

Glaze

• 3 tablespoons lavender honey
• 2 tablespoons boiling water
• 1 teaspoon fresh coarse ground black pepper

Ducks

• 2 (4 1/2 lb)  ducks, neck and giblets removed (Muscovy duck is recommended)

• salt
• fresh ground black pepper
• 2 cups boiling water

Sauce

• 2 tablespoons unsalted butter
• 3 medium shallots, minced
• 1 cup demi-glace
• 1 tablespoon lavender honey, plus
• 1 teaspoon lavender honey
• 2 teaspoons red wine vinegar
• salt
• fresh ground black pepper

Directions

1. 1

   Make the glaze: in a small bowl, combine the honey, boiling water, and pepper; stir to blend and set aside.

2. 2

   Preheat oven to 275°; season ducks with salt and pepper.

3. 3

   With a kitchen fork, prick skin about ¼ inch deep all over, particularly in the fatty area around the thighs and wing area; do not pierce the meat.

4. 4

   Place duck breast-side down on a rack in a roasting pan; pour boiling water over them; roast for 2 hours.

5. 5

   Turn the duck breast-side up and brush with the glaze.

6. 6

   Roast for another 1 to 1 ¼ hours, or until the legs wiggle easily; transfer to a carving board and let cool.

7. 7

   Using heavy poultry shears, quarter the ducks—cut the backbones out to make this easier.

8. 8

   Place the duck quarters in plastic bags and refrigerate.

9. 9

   About 45 minutes before serving, preheat the oven to 375°; place the duck, skin-side up on a rimmed baking sheet and roast for 30 minutes, or until the duck is cooked through and crisp.

10. 10

    Meanwhile, make the sauce—in a small skillet, melt butter over med-highheat.

11. 11

    Add in shallots; saute for 2 minutes or until softened.

12. 12

    Add in demi-glace, honey, and vinegar; turn up heat to high, and reduce the sauce to a light glaze, about 3 minutes.

13. 13

    Whisk the remaining 1 tablespoons butter into the sauce to thicken it and add a sheen; season with salt and pepper.

14. 14

    Place the duck on a platter and spoon over a little sauce; serve the remaining sauce on the side.