Roasted Duck with Honey Lavender Glaze

4 tsp. fresh lavender blossoms or 2 tsp. dried blossoms 2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme

2 tsp. fresh winter savory or 1 tsp. dried savory

12 peppercorns

1 1/2 tsp. salt

1 duck, about 5 1/2 lb.

4 Tbs. lavender, orange blossom flavored honey

3 Tbs. red wine

Using a mortar and pestle or an electric spice grinder, grind together 2 tsp. of the fresh lavender blossoms (or 1 tsp. of the dried), the thyme, winter savory, peppercorns and salt.

Remove all the inner fat and the giblets from the cavity of the duck and discard. Rinse the duck and pat dry. Using a sharp knife, cut crisscrosses through the fat—but not into the meat of the breast. Rub the duck inside and out with the herb mixture. . Place the duck, breast side up, on a rack in a roasting pan.

Roast for 2 hours. Remove from the oven and pour off all but 1 Tbs. of the collected fat from the pan. Spread the duck breast with 2 Tbs. of the honey and return to the oven for 10 minutes more. Once again, remove from the oven and, using a large spoon, baste with the pan juices, now mingled with the honey. Return to the oven and roast for 10 minutes more. Remove the duck again, spread with the remaining 2 Tbs. honey and sprinkle with 1 tsp. of the remaining fresh lavender blossoms (or 1/2 tsp. of the dried). Roast for 10 minutes more, then baste again with the pan juices. Cook for 5 minutes more and remove from the oven. The duck is done when the juices run pinkish clear or an instant-read thermometer inserted into the thickest part registers 165°F. The duck skin should be crisp and deeply browned.

Cover loosely with aluminum foil and let stand for 10 minutes to prepare the sauce. Pour off the collected fat, leaving the pan juices, which should be about 3 Tbs. Put the pan over medium heat and add the remaining 1 tsp. fresh lavender blossoms (or 1/2 tsp. dried) and the wine. Deglaze the pan, stirring to scrape up any browned bits from the pan bottom. Cook until well blended and slightly reduced, 3 to 4 minutes. Keep warm.

Carve the duck, separating the wings, legs and thighs from the body and slicing the breast. Arrange the duck pieces drizzle with the sauce.