Difficulty: Intermediate
Preheat the oven to thermostat 6-7 (200°C). Season the inside of the duckling generously with salt and pepper. Melt the butter and stir in the lavender honey. Brush the duckling all over with this fragrant mixture, place it in a roasting dish, and bake for 50 minutes, basting occasionally for crispy, golden skin.
Grate the zest from the oranges and lemons. Boil the zest in a pan of salted water for 3 minutes to mellow the bitterness, then drain and set aside.
In a small saucepan, dissolve the sugar in 10 cl of water over low heat. Add the zests and simmer gently until the syrup thickens and glazes the zest. Drain and reserve the candied zest.
Peel the oranges, lemon, and grapefruit, removing all white pith. Supreme the fruits by cutting between the membranes to yield perfect segments.
Remove the duckling from the oven, carve into serving pieces, and keep warm on a platter.
Deglaze the roasting pan with the white wine, scraping up the flavorful bits. Bring to a boil, add the citrus supremes, and simmer over low heat for 2 minutes to meld the flavors.
Garnish the duckling with the candied citrus zest and finely chopped parsley. Serve immediately alongside wild rice for an elegant meal.
Pro Tip from the Kitchen: For rosier, juicier breast supremes like I always do, remove the breasts after 20 minutes of roasting, sear them skin-side down for color, then return the duckling to the oven. Add the seared supremes with the other pieces at the end.
