Add <quantity>1<unit>tbsp</unit></quantity> of coriander seeds and <quantity>1<unit>tbsp</unit></quantity> of cumin seeds to a mortar

Add <quantity>1<unit>tbsp</unit></quantity> of dried lavender and <quantity>1<unit>tbsp</unit></quantity> of salt

Crush with the pestle to obtain a coarsely ground powder

Preheat the oven to <temperature>425<unit>°F</unit></temperature>

Remove the silver sinew on the flesh side of <quantity>3</quantity> duck breasts. Turn to the skin side and trim the excess fat from the sides

Score the skin of the duck breast in both directions with a knife. Avoid scoring too deep so that you do not pierce the meat

Rub <quantity>1<unit>tbsp</unit></quantity> of honey on each duck breast, starting on the skin side

Rub the spice mix to taste on both sides of each breast

Transfer the breasts to a roasting pan. Roast for 10m at <temperature>425<unit>°F</unit></temperature> until the fat on the skin has rendered and is slightly colored. Remove from the oven

Let the breasts rest for 15m to continue to cook internally. Turn the oven to broil on maximum heat

Return the duck to the oven for 4m to brown and make the skin crispy

Let it rest for 3m to set the juices

Cut the breasts in half lengthwise, then cut it into <quantity>1<unit>cm</unit></quantity> slices. The honey glazed duck breast is ready. Enjoy!