Preparation

1. Chop fresh thyme.

2. Halve grapes.

Instructions

1. Melt the sugar with water until dissolved continue to heat until it turns pale golden.

2. Take off heat and add vinegar, return to low heat, and cook for 2 minutes.

3. Add the Port and star anise, simmer, and reduce to a thin syrup – (take out star anise)

4. Keep warm until everything is ready.

5. Dry the skin of the breast and score the fat with a sharp knife (do not cut the meat) season both sides generously.

6. Place the breasts skin down in a cold skillet, place the skillet on low heat, and cook for 3 minutes. Increase the heat slightly until the duck starts to sizzle. Continue to cook until the skin is brown and crisp approx. 7 minutes.

7. Spoon off excess fat and turn the breasts over.

8. Place the skillet in the oven for 2 – 4 minutes use a thermometer in the thickest part of the breast. For medium rare 125°f – 130°f.

9. Put on a plate to rest for 8 minutes.

10. Put the halved grapes into the skillet and toss with chopped thyme and seasonings. Roast until the grapes are hot and starting to shrivel.

11. Slice the breast and serve sprinkled with roasted grapes and glazed with the sauce.