Crispy Roast Duck With Lavender Honey - cooking recipe

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

Preparation

Make the glaze: in a small bowl, combine the honey, boiling water, and pepper; stir to blend and set aside.
Preheat oven to 275\u00b0; season ducks with salt and pepper.
With a kitchen fork, prick skin about 1/4 inch deep all over, particularly in the fatty area around the thighs and wing area; do not pierce the meat.
Place duck breast-side down on a rack in a roasting pan; pour boiling water over them; roast for 2 hours.
Turn the duck breast-side up and brush with the glaze.
Roast for another 1 to 1 1/4 hours, or until the legs wiggle easily; transfer to a carving board and let cool.
Using heavy poultry shears, quarter the ducks-cut the backbones out to make this easier.
Place the duck quarters in plastic bags and refrigerate.
About 45 minutes before serving, preheat the oven to 375\u00b0; 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.
Meanwhile, make the sauce-in a small skillet, melt butter over med-highheat.
Add in shallots; saute for 2 minutes or until softened.
Add in demi-glace, honey, and vinegar; turn up heat to high, and reduce the sauce to a light glaze, about 3 minutes.
Whisk the remaining 1 tablespoons butter into the sauce to thicken it and add a sheen; season with salt and pepper.
Place the duck on a platter and spoon over a little sauce; serve the remaining sauce on the side.