Seared Duck Breast in Sherry Vinegar and Lavender Honey Reduction

RH Staff

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 each side over medium heat. remove duck breasts from the pan and add pearl onions. Lower the heat and lightly brown the onions.

Deglaze the pan with ¹⁄2 cup sherry vinegar and reduce by half. Add honey, duck stock, bay leaf and thyme. reduce to a sauce consistency and then remove the thyme and bay leaf. return duck breasts to the sauce, along with peeled grapes. Add salt and pepper to taste.

In a small bowl, mix together 1 Tbsp. vegetable oil and raw chopped duck livers.

When duck breast has warmed to medium rare, gently stir duck liver/oil mixture into the sauce and simmer for 1 minute to thicken the sauce, and lightly cook the livers. Serve immediately.

NATIONAL HONEY BOARD AND MAPLELEAF FARMS