A dish that is easy enough to pull together but works as a center dish for a dinner party. I think next time I might put the grapes in a side bowl and allow people to spoon them over their plate rather then pouring them over the salad.
2 duck breasts or magrets
1 large bunch of watercress or 2 small ones
2 cups seedless green grapes
2 table spoon balsamic vinegar
1/2 cup water
1 french shallot, minced
1. If using magret, remove the excess fat. Score the fat cap of the duck, careful not to cut the skin. Season on both sides with salt, pepper and ground coriander.
2. Put fat side down in a cold skillet then turn the heat to medium. Render the fat for several minutes, draining as required.
3. Turn to color the flesh side for about a minute. Then remove from pan and transfer to a oven proof dish and put in the oven at 375F.
4. Drain excess fat from the pan. Add the minced shallot and cook for a few minutes until translucent
5. Add the water and balsamic to the pan to deglaze. In that order, if you like your sinuses.
6. Add the green grapes.
7. Cook on medium-low heat until the grapes are warmed through, become wrinkly and absorb some of the liquid,
8. Take the duck out of the oven and allow to rest. Pour any rendered fat in with the grapes.
9. Thinly slice the pears and dunk in a bowl of water with the juice of the lemon.
10. Wash the watercress and remove the stems. Lay on your serving plate.
11. Fan the pears on the greens,
12. Slice the duck and add to the plate.
13. If desired, pour the balsamic grapes over, as well as any liquids remaining in the pan.