Crispy Roast Duck With Lavender Honey

• 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

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 275u0b0; season ducks with salt and pepper.
3. 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.
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 1/4 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 375u0b0; 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.

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Taken from www.food.com/recipe/crispy-roast-duck-with-lavender-honey-273443 (may not work)