Lavender Honey-Glazed Duck Breast with Blackberries and Water Chestnuts

Pairing fruit and duck hearkens back to older classics like duck with hot Morello cherries or with the bitter oranges of Moorish Andalusia fame. For me, it’s a tradition that still makes sense because the sweet acid of the fruit is a perfect foil to the richness of the duck.

The duck breast itself can be grilled, broiled, or sautéed. The points to remember are that the initial cooking on the bone renders out the fat, and that the final cooking is really just heating, letting the bre