For burnt honey and lavender sauce, bring honey to the boil in a small saucepan over high heat and cook until caramelised (7-8 minutes). Remove from heat. Stir through vinegar and oil (be careful, it may spit), add lavender, season to taste and stand to infuse.
Preheat a char-grill over medium-high heat. Grill duck, skin-side down, until golden and crisp (4-5 minutes), turn and cook until medium rare (3-4 minutes). Transfer to a warm plate, cover loosely with foil and stand until rested (5 minutes).
Grill figs, cut-side down, until golden (1-2 minutes), then transfer to serving plates. Thinly slice duck and arrange on plates with radicchio and witlof. Drizzle with burnt honey and lavender sauce and serve immediately.
Note Dried lavender is available from Herbie's
Spices and select delicatessens.