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1
Remove the skin and fat from the duck breast and reserve. Salt and pepper the breast and set aside.
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2
Fry the skin and fat in a dry skillet, covered, until the fat is rendered and the skin is crispy.
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3
Pour off some of the fat (if you want to use it for other things than reserve what you pour off) leaving enough fat to fry the breast.
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4
Fry the duck breast in the remaining fat for approximately 3 minutes per side. Remove the breast from the pan and cover with foil. Set aside.
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5
Pour off the duck fat (again, save it if you want) then melt the butter.
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6
Add the grapes to the pan and cook them over medium-low heat until they render their juices and are just starting to lose their shape.
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7
Return the duck to the pan and heat for a moment.
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8
Add the brandy to the pan and let it warm up.
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9
Set the brandy on fire. Let if burn for a few seconds then put a lid on the pan.
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10
Pile the watercress on your serving platter. Using a spoon, gently add the grapes to the watercress, allowing the juice to coat the leaves.
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11
Carve the duck breast into thin slices on the diagonal and arrange on top of the grapes and watercress.
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12
If you are making the sauce, do that now and serve it on the side.
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13
See my comments for information about the duck skin.
