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1
Using sharp knife, score skin of duck breast diagonally to create 3/4-inch-wide diamond pattern.
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2
Sprinkle crushed juniper berries and thyme over both sides of breast; press to adhere.
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3
Place on rimmed baking sheet, cover with plastic wrap, and refrigerate at least 4 hours.
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4
(Can be prepared 1 day ahead.
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5
Keep refrigerated.)
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6
Preheat oven to 500F.
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7
Arrange grape clusters in single layer on baking sheet.
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8
Drizzle with olive oil and sprinkle with kosher salt and pepper.
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9
Roast until skins are slightly crisp but grapes are still soft and juicy inside, about 14 minutes.
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10
Cool.
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11
(Can be made 4 hours ahead.
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12
Let stand at room temperature.)
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13
Sprinkle both sides of duck breasts with salt and pepper.
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14
Heat heavy large skillet over medium heat.
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15
Add duck, skin side down; cook until almost all fat is rendered, about 7 minutes.
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16
Increase heat to medium-high and cook until skin is brown and crisp, about 4 minutes.
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17
Turn duck over and cook about 3 minutes longer for medium-rare.
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18
Let duck rest 5 minutes.
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19
Divide arugula among 6 plates.
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20
Thinly slice duck breasts crosswise and fan out slightly; place 1 breast atop arugula on each plate.
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21
Drizzle creme fraiche over each breast.
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22
Divide grapes among plates.
