Lavender Honey-Glazed Roast Duck

• 1 female Muscovy duck, about 3 1/2 pounds, giblets, excess fat, and 2 wing joints removed, skin pricked, patted dry
• Salt and freshly ground pepper to taste
• 1/2 cup nicoise (oil-cured black) olives
• 2 tablespoons dried lavender
• 2 tablespoons olive oil
• 4 tablespoons lavender honey

1. Preheat oven to 350 degrees.
2. Season duck inside and out with salt and pepper.
3. Put olives and lavender inside duck and truss or close with a skewer.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot.
5. Add duck and saute on all sides until skin is golden brown.
6. Transfer to a rack in a roasting pan.
7. Mix 2 tablespoons of the honey with the remaining 1 tablespoon olive oil.
8. Brush over duck and roast until juices run clear when duck is pricked deep in thigh about 45 minutes.
9. About halfway through the roasting time, combine 1 tablespoon of pan drippings with the remaining 2 tablespoons of honey, and brush over duck.
10. When duck is cooked, remove it from oven and let rest to 15 minutes in a warm place before carving and serving.

muscovy, salt, nicoise, dried lavender, olive oil, lavender honey

Taken from www.foodnetwork.com/recipes/lavender-honey-glazed-roast-duck-recipe.html (may not work)