| | Directions | | Preheat oven to 425°. Season duck breasts with salt and pepper. Place a sauté pan on medium heat and add the duck breasts, skin side down. Cook until golden brown, removing fat from the pan at least one and making sure most of the fat renders from duck. Remove duck and place on roasting rack in oven for about 8 minutes (for medium). Meanwhile, deglaze pan with vinegar, honey, lavender, lemon juice and stock. Let bubble until thickened. Stir in butte and season to taste. Slice duck, fan it out on a warmed serving plate and spoon sauce over duck. |
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| Ingredients | | - |  | 4 duck breasts |
| - | | salt and pepper to taste |
| - | | 2 ounces white wine vinegar |
| - | | 2 teaspoons honey |
| - | | 1 teaspoon lavender |
| - | | 4 tablespoons lemon juice |
| - | | 8 ounces chicken stock |
| - | | 3 tablespoons butter |
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