Create a diamond pattern across the duck skin (fat). Make sure not to cut too deep to hit the flesh of the duck breast.
Season with salt and pepper.
In a hot pan, sear the duck for about 5 minutes on the fat side down. Flip and cook for another 3 to 5 minutes. Remove when the internal temperature reaches 130ºF.
Rest for 5 to 10 minutes.
Use about 1 tbsp duck fat or butter to sauté shallot and garlic until fragrant. Add lavender and raspberry, use a spatula to breakdown the raspberry. Now add red wine. Cook until the sauce thicken. Honey to taste.