Duck with Grape Demi-Glace

Ingredients

• 1 teaspoon balsamic vinegar 
• 0.1 teaspoon pepper black freshly ground
• 1 teaspoon butter 
• 0.5 teaspoon cornstarch 
• 2 tablespoons veal and duck demi-glace (such as D'Artagnan)
• 1.5 pounds duck breasts boneless skinless trimmed
• 0.3 cup fennel bulb chopped
• 5  juniper berries crushed
• 1 teaspoon olive oil 
• 0.5 cup ruby port 
• 0.5 cup grapes red seedless halved
• 0.7 cup grapes red seedless coarsely chopped
• 0.5 cup red wine 
• 1 sprig rosemary (1-inch)
• 0.3 cup shallots chopped
• 1 sprig thyme leaves (2-inch)
• 1 teaspoon water 

Equipment

• frying pan
• sauce pan
• whisk
• sieve

Directions

1. Heat oil in a medium saucepan over medium-low heat.
2. Add fennel and shallots; cover and cook 3 minutes or until tender.
3. 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.
4. Heat a large skillet coated with cooking spray over medium heat.
5. Add duck; cook 8 minutes on each side or until done.
6. Let stand 5 minutes; cut into 1/4-inch-thick slices.
7. Combine water and cornstarch.
8. Add cornstarch mixture and demi-glace to wine mixture, stirring constantly with a whisk. Bring to a boil; cook 1 minute.
9. Add 1/2 cup grapes; cook 30 seconds.
10. Remove from heat; stir in balsamic vinegar, butter, and pepper.