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1
Preheat oven to 350F.
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2
Finely grind 2 teaspoons fresh or 1 teaspoon dried lavender blossoms, thyme, sea salt and peppercorns in spice grinder or with mortar and pestle.
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3
Remove fat deposits and giblets from duck cavity, reserving liver.
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4
Trim excess skin and fat from neck area.
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5
Rinse inside and out; pat dry.
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6
Cutting through skin and fat (but not flesh) of duck breasts, score in crisscross pattern.
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7
Rub inside and outside of duck with herb mixture; return duck liver to cavity.
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8
Place duck, breast up, on rack in roasting pan.
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9
Roast 2 hours.
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10
Remove from oven.
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11
Increase oven temperature to 375F.
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12
Transfer duck to plate.
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13
Pour pan juices into 4-cup glass measuring cup; spoon off fat.
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14
Return juices and 1 tablespoon fat to pan.
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15
Add broth and wine.
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16
Return duck to pan.
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17
Brush with 2 tablespoons honey.
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18
Roast duck 20 minutes, basting once with pan juices.
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19
Brush with 2 tablespoons honey; sprinkle with 1 teaspoon fresh or 1/2 teaspoon dried lavender.
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20
Roast duck until deep golden and thermometer inserted into innermost part of thigh registers 180F, about 5 minutes longer.
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21
Transfer duck to platter.
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22
Remove liver; mash finely in small bowl.
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23
Spread liver over baguette slices.
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24
Add 1 teaspoon fresh or 1/2 teaspoon dried lavender to roasting pan.
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25
Place over medium heat.
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26
Boil juices until thick enough to coat spoon, whisking often, 5 minutes.
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27
Season with salt and pepper.
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28
Transfer to bowl.
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29
Slice duck and serve with baguette slices and pan juices.
