Duck With Grape Demi-Glace

• 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

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.

olive oil, fennel bulb, shallots, seedless red grapes, red wine, ruby port, juniper berries, thyme, rosemary, cooking spray, skinless, water, cornstarch, veal, red grapes, balsamic vinegar, butter, freshly ground black pepper

Taken from www.myrecipes.com/recipe/duck-with-grape-demi-glace (may not work)