Score the Duck: Carefully use a sharp knife to score the skin of the duck breasts in a crisscross pattern, being cautious not to cut into the meat. Season both sides generously with salt and black pepper, allowing the flavors to penetrate the meat.

Cook Skin-Side Down: Place the duck breasts skin-side down in a cold, non-stick skillet. Turn the heat to medium and cook until the skin renders fat and becomes crispy, about 8-10 minutes, adjusting heat if necessary.

Flip and Cook Briefly: Once the skin is beautifully golden, flip the duck over and cook for an additional 5-7 minutes, until it reaches your desired level of doneness. Remove from the skillet and let the duck rest on a cutting board for at least 5 minutes.

Simmer the Glaze: In the same skillet, add honey, lavender, balsamic vinegar, chicken stock, and smashed garlic. Gently simmer this mixture for about 8-10 minutes until it thickens and coats the back of a spoon, stirring occasionally.

Finish with Butter: Remove the skillet from heat and whisk in a tablespoon of butter until melted and incorporated.

Slice and Serve: Slice the rested duck breasts against the grain and arrange them on a serving platter. Spoon the luscious lavender honey glaze over the top to enhance the flavor and presentation.