Heat an ovenproof skillet (do not use nonstick) on medium-high
heat for a minute or two. Place the duck in the skillet, fat side
down (it should immediately sizzle), and don’t touch it. Let it
cook like this for 4 minutes. Lots of fat will melt out—that’s a
good thing. Use tongs to turn the meat over. The skin should be a
deep, chestnut brown and the fat should almost all be melted
away. If you still see white, continue cooking on the fat side until
it’s gone (but without letting the skin burn).
Place the skillet in the oven. Cook for 3 to 4 minutes and then
take the temperature of the duck breast. It should be 120°F for
rare and 130°F for medium rare (shoot for 125°F). Remove the
duck to a cutting board to rest.
Pour off the duck fat for another use (it’s great for frying
potatoes). In that same skillet, melt the butter on medium heat.
Add the grapes and cinnamon and stir for a minute. Deglaze with
the balsamic vinegar and honey, stirring and cooking until the sauce
is syrupy, about 1 minute.
Thinly slice the duck, on the bias, and fan it out on a platter.
Spoon the grape sauce on top and serve.
* If cherries are in season—as they were when I cooked with
Clark—by all means use them instead. Be sure to pit them first.* Clark used this classic Indian spice blend, but you can use any
spice mixture you like. Try playing with combinations of
ground cumin, cayenne pepper, ground coriander seeds, ground
fennel seeds, or ground cardamom.