From: Chef Bob Waggoner, Charleston Grill, Charleston, SC. Yield: 2 servings. 2 Maple Leaf Farms duck breasts with skin removed 20 pearl onions, peeled 20 seedless grapes with skin peeled 1 cup reduced duck stock 2 duck livers, chopped into small pieces 1⁄2 cup sherry vinegar 3 Tbsp. lavender honey 1 bay leaf 2 stems fresh thyme 3 Tbsp. vegetable oil Salt and pepper each side of the duck breasts. in a small saute pan, heat 2 Tbsp. vegetable oil and sear the duck breasts for 11⁄2 minutes on ...
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