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Ingredients

• 1 teaspoon olive oil
• 1/3 cup chopped fennel bulb
• 1/3 cup chopped shallots
• 2/3 cup coarsely chopped seedless red grapes
• 1/2 cup red wine
• 1/2 cup ruby port
• 5 juniper berries, crushed
• 1 (2-inch) thyme sprig
• 1 (1-inch) rosemary sprig
• Cooking spray
• 1 1/2 pounds skinless, boneless duck breasts, trimmed
• 1 teaspoon water
• 1/2 teaspoon cornstarch
• 2 tablespoons veal and duck demi-glace (such as D'Artagnan)
• 1/2 cup seedless red grapes, halved
• 1 teaspoon balsamic vinegar
• 1 teaspoon butter
• 1/8 teaspoon freshly ground black pepper

Description

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