Duck Breast with Crème Fraîche and Roasted Grapes

Name: Duck Breast with Crème Fraîche and Roasted Grapes
Yield: 6 Servings
Ingredients: 6 6- to 8-ounce duck breasts (thawed if frozen); 1 tablespoon dried juniper berries, crushed in resealable plastic bag using flat side of mallet; 1 tablespoon fresh thyme leaves; 1/2 pound purple seedless grapes, cut into small clusters; 1/2 tablespoon olive oil; Coarse kosher salt; 3 cups arugula; 1/4 cup crème fraîche or sour cream, stirred to loosen

By Suzanne GoinPhotography by Mark Thomas

January 31, 2004

Image may contain Cutlery Fork Food Meal Plant Dish Drink Beverage and Alcohol

Mark Thomas

Recipe notes