Preheat the oven to 350°F.

Heat two tablespoons of the clarified butter in a skillet over medium heat.

Place the duck breasts in the pan, skin-side down.

Brown the skin side. Then turn them over and brown evenly on the other side.

Pour off the excess duck fat. Discard or set aside for future use.

Season the duck with salt and freshly ground pepper on both sides.

Transfer to an oven-proof casserole dish.

Bake for 30 minutes.

Bring a pot of water to a boil over high heat.

Place a bowl of ice water to the side.

Blanch the pearl onions for 2 minutes.

Immediately transfer the onions to the ice water for 5 minutes.

Drain and cut the stem off of each, then slip off the outer skin.

Add the remaining two tablespoons of clarified butter to the pan with the remaining duck drippings over medium heat.

Add the onions, stirring constantly until they turn golden.

Stir in the white wine, apple cider vinegar, chicken stock, and sugar.

When the brown sugar has dissolved, mix in the honey and garlic.

Lower the heat to a simmer and cook for another 5 minutes, stirring and scraping the bits off the bottom frequently.

Remove the pan from the heat. Set aside.

Transfer the breasts from the oven to a cutting board and let them rest for three minutes.

Pour off the duck fat. Discard or add to the previously saved liquid. (Transfer to a glass jar and refrigerate or freeze for future use.)

Transfer the caramelized onions to a platter.

Cut the duck breasts into slices or leave them whole.

Arrange the duck over the pearl onions.

Pour the remaining sauce from the pan over the top and serve.