Crispy Roast Duck With Lavender Honey

ratherbeswimmin''s Note:

Quartering the ducks it the easiest way to serve them.

• Total Time: 4 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs 45 mins

Ingredients:

Servings: 4

Glaze

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

Ducks

• 2 (4 ½ 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. Make the glaze: in a small bowl, combine the honey, boiling water, and pepper; stir to blend and set aside.
2. Preheat oven to 275°; season ducks with salt and pepper.
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. Place duck breast-side down on a rack in a roasting pan; pour boiling water over them; roast for 2 hours.
5. Turn the duck breast-side up and brush with the glaze.
6. Roast for another 1 to 1 ¼ hours, or until the legs wiggle easily; transfer to a carving board and let cool.
7. Using heavy poultry shears, quarter the ducks—cut the backbones out to make this easier.
8. Place the duck quarters in plastic bags and refrigerate.
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. Meanwhile, make the sauce—in a small skillet, melt butter over med-highheat.
11. Add in shallots; saute for 2 minutes or until softened.
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. Whisk the remaining 1 tablespoons butter into the sauce to thicken it and add a sheen; season with salt and pepper.
14. Place the duck on a platter and spoon over a little sauce; serve the remaining sauce on the side.