Lavender-Rubbed Duck Breast with Apricots and Sweet Onions

Copied from The Herbal Kitchen

4 large boneless duck breasts, preferably muscovy, skin on, about 2 lbs

Rub
2 tbs lavender buds, fresh or dried
1 tbs dried coriander seeds
1 tsp dried fennel seeds
1/2 tsp black peppercorns
Grated zest of 1/2 lemon
1.5 tsp kosher salt

1 tbs olive oil
1/2 large sweet onion, thickly sliced
8 fresh apricots (12 oz), pitted and quartered, or 1 cup (4oz) sliced dried apricots
1/2 cup dry white wine or vermouth
12 cup chicken broth
1-2 tsp sherry vinegar if needed
Freshly ground black pepper

Trim any excess skin from the sides of the duck breasts. Score the skin with the tip of a sharp knife in a diagonal grid pattern, about 1" wide, being careful to cut just deep enough to slice the skin but not pierce the flesh. Put all the rub ingredients into a spice grinder (rotary coffee mill) and spin until very finely ground. Rub both sides of the duck breasts with the spices, spreading it on as evenly as you can and working some into the score marks on the skin side. If you are not ready to cook the duck, wrap it and store it in the refrigerator for up to a day, which will actually improve the flavor.

Swirl the olive oil in a large skillet placed over medium-low heat. Place the duck breasts skin side down in the pan and cook them gently, shaking the pan occasionally and adjusting the heat as necessary. Most of the cooking takes place on the skin side: you want to go about it slowly enough that the skin has a chance to render out as much fat as possible before it, and the spices, get too dark. In about 15 minutes, a considerable amount of fat should fill the skillet, some red juices should collect on the surface of the duck and the duck skin should be a deep bronze color. If it's not, turn up the heat to medium and cook further. When the skin is well browned, turn the breasts and cook the other side for 3 - 5 minutes, or until they feel springy and an instant-read thermometer inserted horizontally into the center registers 135 to 140 (for medium). Lift them out onto a warm plate and allow them to rest while you prepare the sauce in the same skillet.

Pour out all but 2 tbs of the duck fat. Stir in the onion over medium heat until it softens and picks up a rich brown color from the pan, 3 - 4 minutes. Add the apricots, wine, and broth and simmer the sauce until it reduces to about half its original volume and thickens lightly, about 5 minutes. Taste it and add the vinegar (depending on the tartness of the apricots), pepper, and salt if you think it needs it.

Put the duck breasts skin side down on a cutting board and slice them into 1/2" thick pieces (it's easier to make neat slices if the skin is on the bottom). flip them skin side up and fan the slices on warmed plates. Spoon the sauce over the top and serve immediately.