Duck With Lavender & Plums

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4 large, ripe plums (about 3 cups, chopped)

1 medium yellow onion (about 2 cups, chopped)

1 tablespoon olive oil

2 teaspoons minced garlic

1 1/2 teaspoons dried lavender or two dried sprigs

2 sprigs thyme

3/4 -1 cup Pinot Noir or other fruity, low tannin red wine

Kosher salt and pepper to taste

1/2 teaspoon light brown or granulated sugar, to taste

1 1/2-2 pounds duck breast

1 teaspoon kosher salt plus additional to taste

1/2 teaspoon dried lavender

1/2 teaspoon ground black pepper

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