Directions

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.