Even mild-flavored grapes gain character when you roast them briefly in a hot oven. And that intensification is just right for the richness of a perfectly cooked duck breast.
4 SERVINGS
4 |
duck breasts (⅓-½ pound each) |
|
Salt |
1 |
teaspoon black peppercorns |
2 |
whole cloves |
2 |
whole allspice |
4 |
small bunches seedless grapes |
|
Vegetable oil |
1 |
bunch fresh thyme |
With a sharp knife, cut a shallow cross-hatching on the skin side of the duck breasts, through the skin but not through the fat to the meat. In a spice grinder or with a mortar and pestle, grind 1 tablespoon salt with the peppercorns, cloves and allspice to a fine powder. Season the breasts liberally on both sides with the mixture, place them on a plate, cover them tightly with plastic wrap and refrigerate until ready to cook.
Heat the oven to 400 degrees. Place the grape bunches in a bowl and add just enough oil to coat them lightly, 2 to 3 tablespoons. Sprinkle with a little salt. Toss gently to coat lightly. Place the grapes in a roasting pan and scatter the thyme over the top. Roast until the grapes are fragrant and just about to split open, about 10 minutes. Remove from the pan and keep warm until ready to serve.
When ready to cook the duck, heat 1 tablespoon vegetable oil in a nonstick pan. When it is almost smoking, pat the skin side of the duck breasts dry with a paper towel and place the breasts skin side down in the hot pan. Sear until the skin is a deep golden brown, 7 to 10 minutes. Turn the breasts and cook on the other side until they are medium-rare in the center (135 degrees on an instant-read thermometer), 3 to 5 minutes more.
Transfer the duck breasts to a carving board and cut on the bias into thick crosswise slices. Arrange a sliced duck breast on each plate, garnish with a bunch of roasted grapes and serve.