Flaming Duck

• 1 medium sized boned duck breast
• 2 cups seedless red grapes
• 2 tablespoons unsalted butter
• 1 tablespoon brandy
• 1 bunch watercress, excess stems removed
• salt and pepper
• 1 fleet U.S. Forest Service Fire Fighting CH-47 Chinook Helicopters

1. Remove the skin and fat from the duck breast and reserve. Salt and pepper the breast and set aside.
2. Fry the skin and fat in a dry skillet, covered, until the fat is rendered and the skin is crispy.
3. Pour off some of the fat (if you want to use it for other things than reserve what you pour off) leaving enough fat to fry the breast.
4. Fry the duck breast in the remaining fat for approximately 3 minutes per side. Remove the breast from the pan and cover with foil. Set aside.
5. Pour off the duck fat (again, save it if you want) then melt the butter.
6. Add the grapes to the pan and cook them over medium-low heat until they render their juices and are just starting to lose their shape.
7. Return the duck to the pan and heat for a moment.
8. Add the brandy to the pan and let it warm up.
9. Set the brandy on fire. Let if burn for a few seconds then put a lid on the pan.
10. Pile the watercress on your serving platter. Using a spoon, gently add the grapes to the watercress, allowing the juice to coat the leaves.
11. Carve the duck breast into thin slices on the diagonal and arrange on top of the grapes and watercress.
12. If you are making the sauce, do that now and serve it on the side.
13. See my comments for information about the duck skin.

red grapes, unsalted butter, brandy, salt, helicopters

Taken from food52.com/recipes/10701-flaming-duck (may not work)