Recipe for 2005 Hahn Cabernet Franc

2 tsp. Dried Lavender Blossoms

1 Tbsp. Fresh Thyme

Coarse Sea Salt

Freshly Cracked Black Peppercorns

6 to 7 lb whole duck

1 can chicken broth

1/2 cup Cabernet Franc

4 Tbsp Lavender Honey

Toasted Baguettes

Grind lavender, thyme, sea salt and peppercorns together in. Remove the skin and fat from duck, and then rub a generous amount of spice mixture, getting inside the cavern as well.

Roast in a 350* oven for about 2 hours.

Drain the pan juice into a measuring cup, spooning all but a tablespoon of fat from the top. Add the broth, wine and pan juice back into the roasting pan.

Brush duck with 2 tablespoons honey and sprinkle with 1 teaspoon dried lavender. Roast about 5 minutes longer or until golden brown.

Remove liver and mash finely in a small bowl. Spread liver over baguette slices.

Season with salt and pepper. Slice duck and serve with baguette slices.