Lavender honey speaks distinctly of Haute Provence and the Drome, where fields of lavender create shimmering waves on the plateaus. The honey doesn't taste like lavender, but it has its faint aroma. Used in sweets and certainly for tartines, it also makes a fragrant glaze for duck or chicken. Added near the end of the cooking, it quickly lacquers a duck to a deep mahogany, or a chicken to a deep gold. Here, the liver of the duck roasts inside the cavity. Spread it on toasts for eating along with the carved bird.
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