- 4 boneless, skinless duck breast halves, about 6 ounces each, patted dry
- Freshly ground black pepper
- Essence 
- 1/2 cup finely chopped shallots, or yellow onions
- 1 teaspoon minced garlic
- 1/2 cup Brut Rose Sparkling wine
- 1/2 cup duck stock, or chicken stock
- 1/2 cup dried cherries
- 1 teaspoon lavender
- 1 tablespoon honey
- 1 1/2 teaspoons fresh thyme
- 2 tablespoons cold unsalted butter, cut into pieces
- 2 tablespoons toasted, skinned, chopped hazelnuts, as garnish
- Nutty Wild Rice 
- Score the fatty side of the duck breasts and lightly season with salt, pepper, and Essence on both sides. Heat a large skillet over medium-high heat. Add the duck breasts and sear on the fatty side for 4 minutes. Turn and cook on the other side for 2 minutes, for medium-rare. Remove from the skillet and cover to keep warm.
- Pour off all but 1 tablespoon of fat from the pan. Add the shallots and garlic, and cook, stirring, for 1 minute. Add the wine, stock, cherries, lavender, honey, and thyme, and bring to a simmer, stirring to scrape up any bits clinging to the bottom of the pan. Cook until the cherries are plump and the liquid is reduced to a thick sauce, about 4 minutes. Add the butter in pieces, stirring constantly to incorporate. Adjust the seasoning, to taste. Return the duck breasts to the pan with any accumulated pan juices and cook over low heat until warmed through, about 1 minute.
- Transfer to 4 serving plates and spoon the sauce and cherries over each portion. Garnish with the toasted nuts and serve with the Nutty Wild Rice.
- Cook and Pair with: Schramsberg Brut Rose Sparkling Wine