Duck with Grape Demi-Glace

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

Preparation

1. Heat oil in a medium saucepan over medium-low heat. Add fennel and shallots; cover and cook 3 minutes or until tender. Add 2/3 cup grapes and next 5 ingredients (2/3 cup grapes through rosemary). Bring to a boil; reduce heat, and simmer until liquid is reduced to 3/4 cup (about 10 minutes). Strain wine mixture through a fine sieve; discard solids. Return wine mixture to pan.
2. Heat a large skillet coated with cooking spray over medium heat. Add duck; cook 8 minutes on each side or until done. Let stand 5 minutes; cut into 1/4-inch-thick slices.
3. Combine water and cornstarch. Add cornstarch mixture and demi-glace to wine mixture, stirring constantly with a whisk. Bring to a boil; cook 1 minute. Add 1/2 cup grapes; cook 30 seconds. Remove from heat; stir in balsamic vinegar, butter, and pepper.