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1
Pound the juniper berries in a mortar until coarsely ground.
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2
Score the skin of the duck breasts with a sharp knife, and season with the juniper berries and the thyme.
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3
Cover, and refrigerate at least 4 hours, preferably overnight.
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4
Light the grill 30 to 40 minutes before cooking, and remove the duck from the refrigerator and allow it to come to room temperature.
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5
Preheat the oven to 450F.
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6
Using scissors, snip the grapes into six clusters.
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7
Toss the clusters gently with the olive oil, and season with salt and pepper.
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8
Roast the grapes on a baking sheet 12 to 15 minutes, until the skin is slightly crispy and starting to blister.
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9
When the coals are broken down, red, and glowing, push the embers to one side of the grill.
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10
Season the duck with salt and pepper.
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11
Place the duck breasts, skin side down, on the cooler half of the grill.
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12
As they cook, rotate the breasts in a quarter-turn pattern every 2 minutes or so, to allow the fat to render and the skin to crisp.
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13
Turn the breasts over, and cook a few more minutes, until the duck is medium-rare and still springy to the touch.
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14
Remove from the heat, and rest 5 minutes, on a wire rack set over a baking sheet.
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15
Scatter the greens onto a large warm platter.
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16
Slice the duck breasts, and place them over the greens.
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17
Spoon a little creme fraiche over each duck breast, and arrange the clusters of roasted grapes around the platter.
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18
Serve the potato-bacon gratin at the table.
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19
Preheat the oven to 350F.
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20
Cut the bacon into 3/8-inch-thick slices, and stack them in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangular shapes, or lardons.
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21
Heat a large saute pan or Dutch oven over medium-high heat for a minute.
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22
Swirl in the olive oil and add the bacon.
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23
Cook the bacon about 5 minutes, stirring often, until tender and lightly crisped.
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24
Remove to a plate with a slotted spoon, reserving the bacon fat in the pan.
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25
Add the onions, 2 teaspoons thyme, 1 teaspoon salt, and some pepper to the pan.
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26
Cook 15 minutes, stirring and scraping with a wooden spoon, until the onions start to caramelize.
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27
Turn the heat down to low, and continue to cook, about 10 minutes, stirring often, until the onions are a deep golden brown.
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28
Remove from the heat and set aside.
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29
Use a mandoline to slice the potatoes into 1/16-inch-thick rounds.
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30
Pour 1/2 cup cream evenly onto the bottom of a 9-by-9-inch (or equivalent) gratin dish.
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31
Place one layer of potatoes side by side, slightly overlapping, on the bottom of the dish.
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32
Spread a third of the onions over them and scatter a third of the bacon on top.
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33
Arrange a second layer of potatoes, drizzle a 1/4 cup cream over it, and season with 1/4 teaspoon salt, a healthy pinch of pepper, and 1 teaspoon thyme.
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34
Press the potatoes down with your fingers, letting the cream soak up through the layers.
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35
This will ensure that the cream is evenly distributed and coats the potatoes well.
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36
Arrange another layer of potatoes on top, followed by another third of the caramelized onions and the bacon.
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37
Drizzle over another 1/4 cup cream, and continue with two more layers of potatoes.
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38
Drizzle with 1/2 cup cream and season with 1/4 teaspoon salt and a pinch of pepper.
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39
Press the potatoes down with your fingers again.
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40
Scatter the rest of the onions and bacon over the potatoes, and drizzle with 1/3 cup cream.
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41
Season one last time with 1/4 teaspoon salt, 1 teaspoon thyme, and a pinch of pepper.
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42
The cream should cover the potatoes but not be soupy.
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43
Add more cream if the gratin seems dry.
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44
Cover tightly with aluminum foil.
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45
Bake 1 1/2 hours, until the potatoes are tender when pierced.
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46
Remove from the oven, and carefully uncover.
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47
Turn the oven up to 425F and return the gratin to the oven.
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48
Cook another 20 minutes or so, until the top is nice and golden brown (as in gratineed).
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49
Marinate the duck overnight and make the gratin in the morning, then reheat the gratin (giving it that beautiful gratinee color) while the ducks are on the grill.
