Ingredients

Total preparation time 30 minutes

4 Pekin duck breast halves
Kosher salt and freshly milled black pepper
1 cup seedless grapes, halved, plus 4 small bunches for garnish
3 large shallots or 1/2 small onion, finely chopped (about 1/4 cup)
1 tablespoon finely grated fresh ginger
1/2 cup rice vinegar
1/2 cup canned chicken broth or homemade chicken stock
2 tablespoons Dijon mustard
1 tablespoon currant jelly

Directions

Score the duck skin in a crosswise pattern and season the duck with salt and pepper. Heat a large skillet over high heat until hot. Add the duck, skin side down, reduce the heat to medium-high, and cook for 10 minutes, or until the skin is very crispy. Periodically remove and reserve any excess fat that the duck gives off. Turn the duck over and let it cook for 3 more minutes for medium-rare. Transfer to a plate, skin side up, and cover loosely with aluminum foil.

Add 2 tablespoons of the reserved duck fat to the skillet. Heat over high heat until hot; reduce the heat to medium and add the halved grapes, shallots and ginger to the skillet. Cook for 3 minutes; add the vinegar and let it simmer until reduced by half. Add the broth, mustard and jelly, and simmer until thickened slightly, about 2 minutes. Add any juices that have accumulated on the duck plate and salt and pepper to taste.

Slice the duck at an angle into 1/4-inch slices and serve each portion topped with some of the sauce. Garnish each with a small bunch of grapes.

Makes 4 servings.