Chef Kris Cope’s Lavendar Honey Duck

INGREDIENTS:

Duck:
2 Duck Breasts (split with skin and fat)
1 T. Unsalted Butter
1 T. Star Anise
1 Cinnamon Stick
Salt & Pepper (to taste)

Lavendar Honey:
1 C. Raw Honey
1 T. Food Grade Lavendar Flowers (removed from stems)

METHOD:

Lavendar Honey: Crush Lavendar flowers and add to honey. Let sit in a warm spot. For best results, allow to rest for three days.

Duck: Preheat oven to 500° F. Pat breasts dry and score skin with sharp knife. Lightly salt and pepper. Heat olive oil and butter in a small sauté pan until melted. Add star anise and cinnamon. In a separate oven-safe pan, over high heat, lay duck skin side down. Baste with oil-butter mix. Once breasts are browned, turn over and glaze with lavender honey. Place pan in oven for 2-to-5 minutes depending desired doneness. Remove from pan and allow to rest for 2 minutes. Thinly slice and drizzle with lavender honey. Serve with your favorite fresh vegetables.