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1
Using a sharp paring knife, score the fat in the duck breasts a couple times in two directions to create a crosshatch pattern.
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2
Cut through the fat but not into the meat of the breast.
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3
Salt the breasts and let sit outside the refrigerator for 10 to 15 minutes to allow them to come to room temperature.
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4
Add about 1 tablespoon olive oil to a large saute pan.
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5
Place the duck in the pan skin-side down.
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6
Bring the pan to a medium heat and cook the duck breasts low and slow to allow the fat to render and so the skin can get nice and crispy.
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7
As the fat renders out of the duck, pour or spoon it out of the pan and SAVE IT for another purpose.
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8
(It's yummy!)
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9
Cook the duck for 8 to 9 minutes on the skin side.
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10
Turn the duck over and cook the duck for 2 to 3 minutes on the flesh side.
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11
Remove the duck from the pan, cover with foil and let rest for about 10 minutes.
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12
Add the grapes to the pan with the bacon and bring the pan to a medium heat.
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13
Cook the grapes until they split and let out their juices and the bacon is crisp.
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14
Spoon half the grapes out of the pan and reserve.
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15
Add the port and vinegar to the pan, season with salt and reduce the port by half.
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16
Add the chicken stock and reduce it by half.
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17
Add in the reserved grapes.
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18
Taste and re-season if needed.
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19
Slice the duck on a severe bias and serve garnished with the sauce.
