2 tbsp sugar
2 tbsp butter
1 cinnamon stick
6 tbsp water
4 cups seedless green grapes
2 duck breasts, fat scored
Salt and pepper
Assorted herbs (thyme, sage, rosemary), chopped
4 small courgettes, chaos cut, steamed and buttered
Bring the sugar, butter, cinnamon stick and water to a boil in a sauce pan. Add the grapes, cover and simmer for 15-20 minutes. Set aside and keep warm.
Season the duck breasts with salt and pepper, then rub in the herbs. In a preheated skillet, sear the breasts, fat side down, for about 6 minutes. Remove the accumulated fat, turn the duck breasts and cook for about another 6 minutes or until done to taste.
Let the breasts rest for about 10 minutes, slice and serve with the grapes and courgettes.