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1
Preheat the oven to 450.
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2
Rub the duck inside and out with salt.
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3
Let stand at room temperature for 30 minutes.
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4
Set the duck, breast side down, in a very large enameled cast-iron casserole.
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5
Pour the wine on top and add the peppercorns, garlic and bay leaf.
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6
Braise the duck uncovered in the oven for 20 minutes, until it starts to brown.
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7
Turn the duck breast side up, sprinkle with salt and add the tomatoes and grapes.
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8
Braise uncovered for 20 minutes.
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9
Reduce the oven temperature to 300.
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10
Cover the casserole and braise the duck for about 45 minutes longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 160.
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11
Transfer the duck to a rimmed baking sheet.
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12
Strain the pan juices into a saucepan; reserve the tomatoes and grapes and discard the remaining solids.
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13
Skim off the fat and boil the juices until reduced to 1 cup, 20 minutes.
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14
Add the cherry tomatoes and grapes; season with salt and pepper.
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15
Preheat the broiler.
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16
Using poultry shears or a large, sharp knife, cut the duck in half.
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17
Arrange the duck halves on the baking sheet, skin side up.
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18
Broil the duck 6 inches from the heat for about 4 minutes, rotating the pan as necessary, until the skin is crisp.
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19
Carve the duck and serve with the pan sauce.
