Preparation

• 1.

  Preheat the oven to 400°F (200°C).

• 2.

  In a small bowl, mix together the lavender honey, soy sauce, balsamic vinegar, salt, and pepper until well combined.

• 3.

  Score the skin of the duck breasts in a crisscross pattern, making sure not to cut into the meat.

• 4.

  Season the duck breasts with salt and pepper on both sides.

• 5.

  In a cold, oven-safe skillet, place the duck breasts skin-side down, then turn the heat to medium-low. Allow the fat to render slowly for about 8-10 minutes until the skin is crispy and golden brown.

• 6.

  Remove excess fat from the skillet, leaving about a tablespoon. Flip the duck breasts over and pour the lavender honey glaze over them. Cook for another 2-3 minutes until the glaze begins to caramelize.

• 7.

  Transfer the skillet to the preheated oven and roast for about 10-12 minutes for medium-rare, or until the internal temperature reaches 135°F (57°C). Remove from the oven and let rest for 5 minutes before slicing.

• 8.

  While the duck rests, toss the baby carrots with olive oil, thyme, salt, and pepper on a lined baking sheet. Roast in the oven for 15-20 minutes, until they are tender and slightly caramelized.

• 9.

  To serve, slice the duck breast against the grain and plate alongside the roasted carrots. Drizzle any remaining glaze from the skillet over the duck and garnish with chopped parsley.