WOW. One of the best duck recipes I have made. Loved the lavender flavor. For the sauce, I replaced the red wine and 1/4 cup of the broth with ruby port. Delicious! This was a fantastic Christmas dinner, served with Lundberg's Red Rice "Christmas Rice" and roasted asparagus. Thanks for posting this keeper.
I have to say this is fantastic recipe! I replace turkey with this delicious dish every Thanksgiving every year for the past two years. I have to say that the credit is due to Lizzie for posting this... Original recipe can be found on Williams Sonoma webpage in recipe corner.
I made this for Thanksgiving, using herbes de provence, with a little fresh lavender blossom added, or rather fresh frozen, as the temps turned very very cold recently! The combination of honey and herbs was very nice - it may sound a bit unusual, but really very pleasant. For some reason, although I know I measured carefully, the skin tasted a little bit salty, but it was fine in combination with the meat. The gravy was excellent.