Braised Duck with Pinot Noir, Cherry Tomatoes and Grapes

1. 1

   Preheat the oven to 450.

2. 2

   Rub the duck inside and out with salt.

3. 3

   Let stand at room temperature for 30 minutes.

4. 4

   Set the duck, breast side down, in a very large enameled cast-iron casserole.

5. 5

   Pour the wine on top and add the peppercorns, garlic and bay leaf.

6. 6

   Braise the duck uncovered in the oven for 20 minutes, until it starts to brown.

7. 7

   Turn the duck breast side up, sprinkle with salt and add the tomatoes and grapes.

8. 8

   Braise uncovered for 20 minutes.

9. 9

   Reduce the oven temperature to 300.

10. 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.

11. 11

    Transfer the duck to a rimmed baking sheet.

12. 12

    Strain the pan juices into a saucepan; reserve the tomatoes and grapes and discard the remaining solids.

13. 13

    Skim off the fat and boil the juices until reduced to 1 cup, 20 minutes.

14. 14

    Add the cherry tomatoes and grapes; season with salt and pepper.

15. 15

    Preheat the broiler.

16. 16

    Using poultry shears or a large, sharp knife, cut the duck in half.

17. 17

    Arrange the duck halves on the baking sheet, skin side up.

18. 18

    Broil the duck 6 inches from the heat for about 4 minutes, rotating the pan as necessary, until the skin is crisp.

19. 19

    Carve the duck and serve with the pan sauce.

* Per serving · 4 servings · Values may vary.