1 (2 pound) whole, boneless Moulard duck breast, excess fat removed, skin and fat scored diagonally into small squares, patted dry
2 tablespoons sugar, plus 1 1/2 tablespoons
1/2 cup red wine vinegar, plus 3 tablespoons
3 quinces, Granny Smith apples, or firm Bartlett pears, peeled, cored, and diced (reserve peelings)
1/2 cup vegetable or chicken stock
1/2 cup duck and veal demi-glace
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