Seared Duck Breast in Sherry Vinegar and Lavender Honey Reduction

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

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